See also updated Nancy's Chopped Salad
- Romaine lettuce
- Kale
- Cherry tomatoes
- Cucumber
- Red onion
- Cooked grains or legumes (faro, wheat berries, chickpeas, beans)
- Shaved parmesan cheese
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- Dried oregano
- Dijon mustard
- Cured Genoa salami
- Pickled celery
- Clean all the fresh vegetables. Chop kale and romaine; slice half-moons of cucumber; dice the onion; halve the cherry tomatoes.
- Slice salami into batons, then slide those lengthwise into thin rectangles.
- Mix olive oil, red wine vinegar, a generous pinch of dried oregano, a spoonful of mustard, a pinch of salt and a few grinds of fresh black pepper in a jar with a watertight screwtop lid. Shake vigorously to make vinaigrette. It should emulsify easily.
- Add a 50/50 mix of romaine and kale to a large salad bowl. Drizzle with vinaigrette.
- Add a scoop of cooked grains/legumes. Next to that, add some cucumber, tomato, and onion. Next to that, add some of the sliced salami; finally, add some of the pickled celery. Sprinkle shaved parmesan over all.
- Drizzle a little more vinaigrette over the whole salad, then use tongs or utensils to toss together vigorously. Eat immediately.
Cobbled together from the ingredients list of the Sweetgreen Salad chain's springtime 2018 seasonal salad, "Nancy's Chopped Salad."