Italian chopped salad
Delight your taste buds with a zesty Italian chopped salad, bursting with fresh ingredients like crisp lettuce, tangy olives, and savory salami. Buon appetito!
Ingredients:
- Tbsp. unsalted butter
- Tbsp. extra-virgin olive oil, divided
- 14.5-oz. can chickpeas, rinsed
- small garlic cloves, divided
- Kosher salt
- Tbsp. red wine vinegar
- tsp. honey
- tsp. Dijon mustard
- tsp. crushed red pepper flakes
- Freshly ground black pepper
- head of radicchio, thinly sliced
- endive, thinly sliced
- oz. sharp provolone cheese, thinly sliced, torn
- oz. cured fennel salami, thinly sliced, cut into half-moons
Instructions:
- Melt butter and 2 tablespoons of oil in a large nonstick pan over medium-high heat. Put in chickpeas and 1 garlic clove, and add some salt for seasoning. Cook, stirring occasionally, until chickpeas become crispy and browned, which should take around 6 to 8 minutes.
- While the chickpeas are cooking, mix vinegar, honey, mustard, red pepper flakes, and the 5 remaining tablespoons of oil in a large bowl. Finely chop half of the remaining garlic clove (discard the rest unless you're a huge fan of garlic) and add it to the dressing; season with salt and black pepper.
- Combine radicchio, endive, provolone, and salami with the dressing, making sure everything is evenly coated; season with salt. Finally, add the chickpeas and mix everything together.
Summary:
- Calories: 2076 kcal
- Fat: 155 g
- Protein: 63 g
- Carbs: 117 g
- Potassium: 1505 mg
- Magnesium: 175 mg