Nancy Silverton's Chopped Banza Salad
Silverton calls for chickpeas in the original recipe, but we think Banza is a stellar upgrade!
- For the Salad
- 1 box Banza wheels, cooked and rinsed according to
- 1 red onion
- 1 head iceberg lettuce
- 1 head radicchio, thinly sliced
- 1 pint sweet cherry tomatoes
- 1/4 lb aged provolone, cut into matchsticks
- 1/4 lb salami, cut into small strips
- 5 pepperoncini, cut into thin slices
- Squeezed lemon juice from 1/2 lemon
- Dried oregano, for sprinkling
- For the Vinaigrette
- 2 1/2 tbsp red wine vinegar
- 2 tbsp dried oregano
- Freshly squeezed lemon juice from 1/2 lemon
- 2 medium cloves of garlic, grated or smashed
- 1/4 tsp freshly ground pepper
- 1 1/2 cups Extra Virgin Olive Oil
- Cook and rinse pasta according to instructions.
- Whisk together the vinegar, oregano, lemon juice, grated garlic, salt and pepper in a medium bowl. Let the mixture rest for 5 minutes to marinate the oregano. Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed.
- Slice onion into thin half moons. Place in a small bowl of ice water and let sit while preparing the rest of the ingredients.
- Cut iceberg lettuce in half through the core. Separate lettuce leaves and cut lengthwise into 1/4 inch wide strips. Thinly slice the radicchio. Cut tomatoes in half and season with salt and pepper.
- Combine lettuce, radicchio, tomatoes, cooked pasta, provolone, salami, pepperoncini and onion in a large wide bowl. Season with salt to taste and toss to combine. Drizzle vinaigrette over salad, squeeze additional lemon juice and gently toss to coat salad evenly.
- Portion out salad into individual plates, sprinkle with dried oregano and serve.