Italian chopped salad

Experience the fresh flavors of Italy with our zesty Italian chopped salad. Packed with crisp veggies, savory meats, and tangy dressing. Bellissimo!

Ingredients:

• 1 tablespoon butter
• 7 tablespoons olive oil, divided
• 400g can of chick peas, drained and rinsed
• 2 cloves of garlic, divided
• 3 tablespoons red wine vinegar
• 1.5 teaspoons honey
• 1 teaspoon dijon mustard
• pinch red pepper flakes
• 1 head of romaine lettuce, chopped
• 1 head of radicchio, thinly sliced
• 2 head of endive, thinly sliced
• 1/2 pint cherry tomatoes, halved
• 60g ricotta salata, crumbled
• 60g Genoa salami, thinly sliced
• kosher salt and freshly ground pepper

Instructions:

1. Melt butter with 2 tablespoons of oil in a large non-stick pan over medium-high heat. Add chickpeas and one garlic clove, then season with salt. Stir occasionally and cook until chickpeas become golden and crunchy, about 6 to 8 minutes. Place them on a plate lined with paper towels. Try to resist eating them as a snack.
2. While the chickpeas are cooking, mix together vinegar, honey, mustard, red pepper flakes, and the remaining 5 tablespoons of oil in a large bowl. Finely mince half of the remaining garlic clove (discard the rest if you're not a huge fan of garlic) and add it to the dressing. Season with salt and black pepper.
3. Add romaine lettuce, radicchio, endive, and salami to the dressing, then toss until everything is well coated. Season with a bit of salt. Mix in the chickpeas, cheese, and tomatoes, and toss again until everything is combined.

Summary:

• Calories: 1692 kcal
• Fat: 131 g
• Protein: 42 g
• Carbs: 99 g
• Potassium: 3400 mg
• Magnesium: 246 mg