Salami Chopped Salad

For the vinaigrette, use any soft herb you'd like in place of the tarragon - basil, mint, parsley, chives, etc. I just happened to have the tarragon on hand and so used it. The vegetables, too, can be switched around, added to, or skipped depending on what you have. No salami? Diced chicken, turkey, roast pork, salmon, ham, etc. will all be just as lovely.

2-3 servings

Ingredients

3 cups lettuce leaves seasoned with salt and pepper
4- ounces hard salami stick, cut into ½-inch dice (nitrate free, if possible)
8- ounces fresh mozzarella, cut into ½-inch dice
1 medium zucchini, sliced in ¼-inch coins, grilled or sautéed (seasoned with salt and pepper), then cut in half
1 sweet yellow orange or red bell pepper, cut into ½-inch dice
2 tablespoons minced red onion – or to taste
1 plump clove garlic, minced
1 medium ripe tomato, cut into 1/2-inch dice
2 tablespoons each minced scallions and julienne of fresh basil
½- cup cooked kernels of fresh corn ( 1 cooked ear of corn or ½ cup frozen corn, thawed)
3 small young radishes and their leaves, sliced thinly
¼ teaspoon each kosher salt and fresh ground black pepper – or to taste
Pinch crushed red pepper
2 hard-cooked eggs, peeled and cut in half, for garnish (seasoned with salt and pepper)
Tarragon Vinaigrette (Recipe below in Notes.)

Instructions

Line a large serving bowl or platter with the seasoned lettuce and set aside.
In a large bowl, toss together salami – crushed red pepper. Drizzle with tarragon vinaigrette. Taste and adjust seasonings, adding more salt, pepper, and vinaigrette if needed. Spoon the salami mixture into the lettuce lined bowl or platter. Garnish with seasoned eggs. Serve at room temperature or just chilled. Best the day it’s made, though you could store leftovers no more than overnight if needed.

Notes

Alyce’s Tarragon Vinaigrette

Whisk together:

• 1/2 large shallot, minced
• 2 tablespoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 tablespoon minced fresh French tarragon (or 1 tsp dried)
• pinch salt and pepper

Let the vinegar mixture sit for a few minutes to dissolve the salt.
Last, drizzle in, whisking, until just well-combined or emulsified

• 4 tablespoons extra virgin olive oil

Taste and adjust seasonings. If the vinaigrette tastes a bit bitter, whisk in a ½ teaspoon honey.