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Like most of the dishes at the new Rosemary’s Enoteca & Trattoria in Manhattan, chef Wade Moises’s chopped salad gets a Sicilian spin. The recipe reads like a who’s who of favorite Italian ingredients, with escarole, artichokes, caper berries and vivid-green Castelvetrano olives all appearing in the bowl. Thanks to mix-ins like ricotta salata and a luscious brine-spiked vinaigrette, the salad manages to offer the intrinsically sweet, sour and briny flavors of the Sicilian palate in every bite.
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