If you're a local, you know about Charlie Gitto's restaurant. The famous Italian establishment offers delicious food! For over three decades, it's been a landmark in "The Hill" neighborhood in St. Louis. Toasted ravioli is said to have originated at Charlie Gitto's when the chef accidentally dropped this type of pasta into hot oil instead of water. From that error, a St. Louis favorite was born! Another famous offering at this restaurant is their chopped salad and they recently published the recipe in the St. Louis Post Dispatch. In case you're interested, I'm sharing with you. It's delicious!
Charlie Gitto's Italian Chopped Salad
10 ounces equal mix of cabbage, romaine and radicchio, finely chopped
1 small zucchini (about 4inches), trimmed, seeded and finely diced
3 T onion, finely chopped
3 T sliced black olive
1/2 cup garbanzo beans, drained and rinsed
1/2 cup Charlie Gitto's Sweet Vinaigrette salad dressing (or a good equivalent if you're not in St. Louis)
4 fresh basil leaves, cut into fine pieces
4 ounces Gorgonzola cheese in fine crumbles
4 slices regular-cut bacon, crisp and crumbled
6 thin slices Genoa salami, cut in thin shreds
4 whole pepperoncini
*Don't substitute tender or watery lettuces for the cabbage, romaine or radicchio. The integrity of the salad depends on ingredients that won't wilt.
In a large bowl, toss the cabbage, romaine and radicchio. Add zucchini, tomatoes, onion, olives and beans.
Add salad dressing and toss to coat. Repeat. Divide greens into fourths and place in shallow bowls. Top each with basil.
Sprinkle with cheese crumbles, bacon and salami. Top each serving with whole pepperoncini.
If you're like us, you love a good salad and this one is worthy of adding to your "lineup"! 🥗
Click here for a printable version of this recipe.