You know when you find a dish that you love at a restaurant that you get every single time you eat there? That’s how I feel about the Chopped Salad at Mathew Kenny’s Double Zero. Regardless of how adventurous I like to be, and try new menu items, I inevitably always get this salad when we eat there. It’s just too good.

Being that I love a good challenge in the kitchen, I was inspired to recreate Double Zero’s Chopped Salad to accompany a spaghetti squash pasta during a recent Italian night at home. What I love about this recipe is that it’s perfect for meat eaters, vegans, and vegetarians and is literally so versatile. I’ve had it as a main course for lunch or a side salad for dinner, and it’s the perfect addition to any pasta or pizza meal.

Chopped Salad


  • 1 head romaine, chopped in 1″ pieces
  • 1/2 head radicchio, sliced into ribbons
  • 1/2 cup pitted, sliced kalamata olives
  • 1/2 cup sliced cucumber and/or radish
  • 1/2 cup sliced pepperoncini
  • 1 can garbanzo beans
  • 1/2 cup sliced hearts of palm {optional}
  • sliced sausage or grilled chicken {optional}
  • 1/2 avocado {optional}


  1. Rinse, dry and chop romaine and radicchio and place in a big mixing or salad bowl.
  2. Add olives, cucumber, and pepporcini and toss to mix.
  3. Add up to 1 can of garbanzo beans and any optional toppings.
  4. Serve with salad dressing tossed into the salad {to taste} or on the side.

Creamy Red Wine Vinegar Dressing


  • 1/4 cup EVOO
  • 3 tbsp red wine vinegar {or lemon juice*}
  • 2 tbsp lemon juice
  • 2 tbsp hemp seeds
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp coconut aminos

*If you have a histamine intolerance or sensitivity like yours truly, then sub lemon juice for the RWV.


  • Combine all ingredients in a blender {Tribest, Nutribullet etc. work too} and blend smooth.
  • If you do not have a blender. Combine all ingredients in a mason jar and shake vigorously until well mixed.




January 24, 2020



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