Continuing to go green, this Italian salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette is just amazing!

For approx.: 8 side servings

INGREDIENTS

Salad

  • About 2 medium or 3 small heads, chopped romaine lettuce
  • 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 cupstemmed and thinly sliced pickled pepperoncini peppers
  • ⅓ cupoil-packed sun-dried tomatoes, rinsed and roughly chopped
  • 1 ½ cups cooked chickpeas
  • 1 cup cubes of provolone cheese (optional)

Italian vinaigrette

  • ⅓ cupextra-virgin olive oil
  • ⅓ cupred wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 10 twists freshly ground black pepper
  • ¼ teaspoon salt, more to taste
  • Pinch of red pepper flakes, for heat (optional)

Method

  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. (I usually add one to two more pinches of salt).

 

Comments

comments