Italian Chopped Salad

This winter salad with peak season chicories, salami, and crispy chickpeas is hearty enough to have on its own for dinner, but not so over-the-top that you can't also enjoy it alongside a heftier main, like pizza or pasta. The bright, just-sweet-enough dressing tempers the bitterness of the greens and the richness of the salami for a balanced dish you just might not want to share.

1 Tbsp. unsalted butter
7 Tbsp. extra-virgin olive oil, divided
1 (14.5 oz) can chickpeas, rinsed
2 small clove garlics, divided
sea salt
3 Tbsp. red wine vinegar
1½ tsp. pure honey
1 tsp. Dijon mustard
½ tsp. crushed red pepper flakes
black pepper, freshly ground
1 head of radicchio, thinly sliced
2 endive, thinly sliced
2½ oz sharp provolone cheese, thinly sliced, torn
2 oz cured fennel salami, thinly sliced, cut into half-moons

Heat butter and 2 Tbsp. oil in a large nonstick skillet over medium-high until butter melts. Add chickpeas and 1 clove garlic; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6-8 minutes.

Meanwhile, whisk vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a large bowl to combine. Finely chop half of remaining clove garlic (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.

Add radicchio, endive, provolone, and salami to dressing and toss to coat; season with salt. Add chickpeas and toss again to combine.

Makes 4 servings.