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London is the capital and largest city of both England and the United Kingdom. Standing on the River Thames in the south-east of England, at the head of its 50-mile (80 km) estuary leading to the North Sea, London has been a major settlement for two millennia. Londinium was founded by the Romans. The City of London, London’s ancient core − an area of just 1.12 square miles (2.9 km2) and colloquially known as the Square Mile − retains boundaries that follow closely its medieval limits. The City of Westminster is also an Inner London borough holding city status. Greater London is governed by the Mayor of London and the London Assembly.

London is considered to be one of the world’s most important global cities and has been termed the world’s most powerful, most expensive, innovative, sustainable, most investment friendly and the most vegetarian friendly city in the world. London exerts a considerable impact upon the arts, commerce, education, entertainment, fashion, finance, healthcare, media, professional services, research and development, tourism and transportation. London ranks 26 out of 300 major cities for economic performance. It is one of the largest financial centres and has either the fifth or sixth largest metropolitan area GDP. It is the most-visited city as measured by international arrivals[40] and has the busiest city airport system as measured by passenger traffic. It is the leading investment destination, hosting more international retailers and ultra high-net-worth individuals than any other city. London’s universities form the largest concentration of higher education institutes in Europe. In 2012, London became the first city to have hosted three modern Summer Olympic Games.

People and Cultures

London has a diverse range of people and cultures, and more than 300 languages are spoken in the region. Its estimated mid-2016 municipal population (corresponding to Greater London) was 8,787,892, the most populous of any city in the European Union and accounting for 13.4% of the UK population. London’s urban area is the second most populous in the EU, after Paris, with 9,787,426 inhabitants at the 2011 census. The population within the London commuter belt is the most populous in the EU with 14,040,163 inhabitants in 2016. London was the world’s most populous city from c. 1831 to 1925.

Architecture varies greatly from one region to the next depending on the local history. Visitors will find Neoclassical architecture in the cities of Ermoupolis and Nafplio, Ottoman-influenced buildings in Grevená and Kozáni, whitewashed Cycladic homes on the island of Páros, and pastel-colored baroque homes and churches on Corfu.

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Ingredients

• 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
• ½ medium head of radicchio*, finely chopped (about 2 cups)
• ½ medium red onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 pint cherry tomatoes, thinly sliced
• ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

Instructions

1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn’t knock your socks off (I usually add one to two more pinches of salt).
3. If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Did you make this recipe?

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Ingredients

• 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
• ½ medium head of radicchio*, finely chopped (about 2 cups)
• ½ medium red onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 pint cherry tomatoes, thinly sliced
• ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

Instructions

1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn’t knock your socks off (I usually add one to two more pinches of salt).
3. If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Did you make this recipe?

John William Coltrane was an American jazz saxophonist and composer. Working in the bebop and hard bop idioms early in his career, Coltrane helped pioneer the use of modes and was at the forefront of free jazz. He led at least fifty recording sessions and appeared on many albums by other musicians, including trumpeter Miles Davis and pianist Thelonious Monk.

Over the course of his career, Coltrane’s music took on an increasingly spiritual dimension. He remains one of the most influential saxophonists in music history. He received many posthumous awards, including canonization by the African Orthodox Church and a Pulitzer Prize in 2007. His second wife was pianist Alice Coltrane and their son, Ravi Coltrane, is also a saxophonist.