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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an old-fashioned fad recipe. If you enjoy a lot of things in your salad, this is for you. If you can dry your own herbs, you will get the best flavor for the dressing. From Saveur magazine. Ingredients:
8 tablespoons extra virgin olive oil |
4 tablespoons red wine vinegar |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon dried oregano |
1/4 teaspoon dry mustard |
1/4 teaspoon crushed red pepper flakes |
1 garlic clove, crushed then smashed into a paste |
1 (12 ounce) can chickpeas, drained |
4 ounces provolone cheese, sliced and cut into 1/4 ' strips |
4 ounces bite-size fresh mozzarella cheese balls, drained quartered |
4 ounces salami, sliced into thin half moons |
1/4 red onion, sliced thin |
1 cup fresh basil leaf, torn |
1/4 cup fresh parsley leaves, loosely packed |
1/4 cup fresh mint leaves, loosely packed |
2 romaine lettuce hearts, finely chopped |
1 head radicchio, roughly chopped |
kosher salt |
fresh ground black pepper |
Directions:
1. Whisk together oil, vinegar, thyme, oregano, mustard, red pepper flakes and garlic; stir in chickpeas, provolone, mozzarella, salami, and onions.
2. Marinate 1 hour.
3. In a bowl, combine basil, parsley, and mint; on a serving platter combine romaine and radicchio.
4. Sprinkle herbs over lettuces on platter, top with chickpea mixture; season with salt and pepper.
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