Jar Restaurant's Chopped Salad

By bjlazyl

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tbsp. champagne vinegar
• 1 tbsp. rice vinegar
• 1/8 tsp. dried oregano
• 1/8 tsp. dried thyme
• 1/8 tsp. crushed red chile flakes
• Kosher salt and freshly ground black pepper, to taste
• 12 oz. shredded roasted chicken
• 1/2 head green cabbage, cored and shredded
• 1 rib celery, thinly sliced on the diagonal
• 1 carrot, julienned
• 1/4 bulb fennel, thinly sliced and fronds reserved
• 1/4 red onion, thinly sliced
• 4 oz. thinly sliced prosciutto, torn into ribbons
• 2 tbsp. roughly chopped green olives
• 1/4 cup crumbled french feta
• 1/4 cup chopped flat parsley

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Combine first six ingredients in a medium bowl and whisk to combine; season with salt and pepper and set aside.

2. In a large bowl, combine chicken, cabbage, celery, carrots, fennel, and red onions. Toss with some of the vinaigrette and season with salt and pepper. To serve, transfer salad to plates and garnish with some of the fennel fronds, along with the prosciutto, olives, feta, and parsley.