#chopped-salad

#chopped-salad

Lettuce base: I use 1 romaine heart plus 5 cups leafy lettuce for some texture contrasts. Romaine provides crunch while softer lettuce adds volume. Vegetables: I always use English cucumber: I prefer these because they're essentially seedless and the skin has a mild flavor. I add cherry tomatoes cut in half and one large shallot for subtle onion flavor.

Nancy Silverton's chopped salad, first featured in The Mozza Cookbook, is celebrated for its robust dressing and can be transformed into a delicious wrap that retains its flavor.