Insalata Tritata Italiana | Italian Chopped Salad
This is my take of a classic American Chopped Salad with an Italian twist. I often sub out ingredients that I do not have on hand and use whatever I can find in my kitchen. Be creative and have fun! A glass of Centanni Pecorino pairs beautifully with this tasty salad.
See ingredients, directions and pairings.
Ingredients
1/2 Escarole Head, cleaned, dried, and chopped
1 Heart of Romaine, cleaned, dried, and chopped
1 cup Cherry Tomatoes
1 cup Cooked Turkey Breast, chopped into cubes
1/2 cup Artichoke Hearts, quartered
1/4 cup Fresh Asiago Cheese, cubed
1 Pancetta Prosecco Dressing, see recipe
Directions
Toss together the escarole and romaine in a large salad bowl.
Stud the green swith the cherry tomatoes.
Add sections of turkey, cheese, amd artichokes hearts.
Drizzle with Pancetta Prosecco dressing.
Serve immediately.
Additional Pairings
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