Chop-Chop Vegetable Salad

For those veggie fans, just remove the salami.


Lemon-Mustard Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Lemon juice
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
to taste kosher salt
To taste ground black pepper

1/2 cup diced artichoke hearts
1/2 cup diced roasted carrots
1/2 cup diced, blanched green beans
1/4 cup diced toasted pine nuts
1/2 cup diced radicchio
1/2 cup chick peas
1/2 cup diced black olives
3/4 cup peeled, seeded, and chopped tomato
4 teaspoons diced provolone cheese
4 tablespoons diced salami
1 tablespoon olive oil
To taste freshly ground black pepper
1 cup mixed greens of your choice (endive, arugula, romaine, iceberg),
torn (cut lettuce turns brown) into bite-size pieces

  • For the vinaigrette: combine the mustard and vinegar. Slowly whisk in the oil.
    Then season to taste with salt and pepper and set aside. Whisk again when ready to serve
  • For the salad: Blanch the green beans by placing in a wire sieve. Set the sieve into a large pot
    of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge into cold water to stop the
    cooking process (shocking). Drain, cool.
  • Combine beans, artichokes, carrots, pine nuts, radicchio, chick peas, olives, tomato, cheese and salami
  • When ready to serve, combine vegetables, greens and vinaigrette. Then season with salt and pepper to taste.
  • Then add the croutons to the bowl for a quick toss too
  • Divide the salad greens among 4 chilled salad plates. Mound the chopped salad on the greens and serve
    immediately & ENJOY
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