I resisted the urge to include a chopped salad recipe in each of the seasons, even though I love them so much. They are both hearty and fresh and are a good use of some pantry staples. This recipe starts with salami cooked until crisp and then sautéed with chickpeas and spices to add a warm, soft crunch.
Kitchen Note
To make supremes (citrus segments cut out of their membranes), cut off the tops and bottoms of the fruit so the fruit can sit flat on a cutting board. Use a sharp paring knife to cut off the peel and pith, following the curve of the fruit. Working over a medium bowl to collect the juices, cut between the membranes to release the fruit segments and drop them into the bowl. Squeeze the membranes to release more juice.
[callout]Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez © 2024. Photographs by Ashley Rodriguez © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.[/callout]