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This Copycat Maggiano’s Chopped Salad is what finally turned my salad-skeptic husband into an official salad addict. Each bite brings a perfect mix of salty pancetta, creamy avocado, juicy tomatoes, and crumbled gorgonzola with a velvety homemade dressing. Whether you are feeding a crowd or just craving dinner that feels a bit special, this salad delivers big flavor and plenty of nostalgia for those iconic Italian-American dinners.
I was amazed the first time I made this at home since my picky eater husband went for fourths and now asks for it weekly. Even if you do not consider yourself a salad person this bowl may change your mind.
Ingredients
- Romaine lettuce: fresh and crisp lettuce is key for crunch wash and dry thoroughly
- Cherry tomatoes: ripe and sweet they add juicy bursts of flavor look for ones that are firm with shiny skin
- Avocado: creamy texture and a mild buttery taste choose slightly soft fruit with no dark spots
- Pancetta or prosciutto: choose one for salty crisp bites cook until truly golden and crunchy
- Gorgonzola or blue cheese: bold tangy and creamy use a cheese with plenty of veins for best flavor
- Red onion: thinly sliced for a sharp zippy punch soak slices in water for a milder taste if you like
- Chives or green onion: finely sliced for fresh herbal lift buy bunches with bright green tops
- Homemade creamy vinaigrette: whisk olive oil red wine vinegar Dijon mustard honey garlic and Italian seasoning for a smooth balanced dressing
- Arugula or spinach: optional adds extra depth and a peppery note if you love greens
Step-by-Step Instructions
- Prep the Greens:
- Wash and dry the romaine lettuce and any extra greens. Chop into small even pieces for spoonable bites. I always use a salad spinner for maximum crispness.
- Cook the Pancetta:
- Cut pancetta or prosciutto into small pieces. Cook over medium heat in a skillet until it is crispy and golden about six to eight minutes. Drain on paper towels.
- Chop the Vegetables:
- Slice cherry tomatoes in half. Dice avocado right before assembling so it does not brown. Thinly slice red onion and snip chives or green onion.
- Crush the Cheese:
- Crumble gorgonzola or blue cheese with your fingers to keep it chunky. This keeps the flavor pockets intact.
- Make the Dressing:
- Whisk together olive oil red wine vinegar Dijon mustard honey minced garlic and Italian seasoning. Adjust seasoning with salt and pepper to taste. It should taste tangy and a little bit sweet.
- Toss the Salad:
- In a big bowl toss chopped lettuce tomatoes red onion avocado pancetta cheese and dressing. Wait to add the dressing until just before serving so the salad stays very crisp.
- Finish and Serve:
- Top with extra cheese or pancetta if you like. Serve immediately with more dressing on the side if needed.
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One of my favorite things is the gorgonzola which brings a tangy creaminess that ties everything together. I will never forget how this dish became our family’s must-have at every celebration and now it is a staple in our weeknight lineup.
Storage Tips
Store leftover salad (without dressing) in an airtight container in the fridge and it will keep its crunch for two days. Keep dressing separate and toss just before eating. If you have added dressing and need to store do not count on leftovers being crunchy but the flavors will still be delicious. I often pack the salad and dressing separately for work lunches.
Ingredient Substitutions
You can swap the gorgonzola for feta goat cheese or even extra sharp cheddar if you need something milder. If pancetta is hard to find bacon works well in its place just cook until crispy and crumble. Romaine is traditional but a combo of arugula and spinach gives a peppery sophisticated twist that works just as well.
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Serving Suggestions
This chopped salad makes a full meal on its own or an amazing side for pizza pasta or grilled steak. For parties set it up “build your own” style with all toppings in bowls and let folks pick and choose. I sometimes double the recipe for barbecues and it always disappears fast.
Cultural Context
Chopped salads are a big part of classic Italian-American restaurant fare popular since the nineties. Maggiano’s Little Italy made this version famous for its hearty texture and bold toppings. It is a salad made for sharing and is always welcome at holidays and celebrations in our house.
Frequently Asked Questions
- → What kind of cheese works best?
Gorgonzola is classic, but blue cheese or crumbled feta also provide tangy flavor and creamy texture.
- → Can I substitute pancetta?
Crisped prosciutto or thick-cut bacon make excellent alternatives for a similar salty crunch in the salad.
- → Which greens are recommended?
Romaine and iceberg lettuce offer crunch, but mixed greens or radicchio add extra color and flavor.
- → How should I arrange toppings for a party?
Layer ingredients in rows atop the greens. Toss with dressing just before serving for the best presentation.
- → Is this salad suitable for advance preparation?
Chop all ingredients ahead and store separately. Combine and dress just before serving to maintain freshness.
- → What is the best dressing pairing?
A creamy homemade vinaigrette with a touch of tang complements the rich and savory toppings perfectly.