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.

Receipt Date: September 19, 2020

Difficulty: Easy

Measurements: Imperial (US)

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.