Maybe it's just because I'm a girl, but I love almost any kind of salad -- and the more ingredients, the better. "Chopped salad," a catchall for any salad boasting a rich variety of chopped vegetables, is my favorite. This recipe was inspired by a low-fat dish I first encountered several years ago at <i>Gourmet</i>. Created by chef Ed Brown of New York's Sea Grill Restaurant, its most interesting ingredients were chickpeas and diced dill pickles. As a big fan of crunch, I transported those two items to my everyday chopped salad and then, for good measure, piled on some feta cheese and pita croutons. If you find feta cheese too strong or too salty, substitute ricotta salata, an aged ricotta cheese that has a texture similar to feta but a notch or two less sharpness. As for the pita croutons, use them in any salad, as a garnish for soup or as a partner to a dip.
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