ITALIAN SALAD W/ RED WINE VINAIGRETTE

I skipped the farmers market this past weekend and went straight to the farm. The source of organic, delicious vegetables which you can pick right from the ground. There is something so satisfying about picking your own veggies and come home to make something fresh and healthy. After over a week of eating and drinking in Austin, you can find me eating this Italian salad with red wine vinaigrette for the next month, especially since summer is around the corner.

This dressing is so easy and one of my favorite. Ready in under 5 mins.

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ITALIAN SALAD W/ RED WINE VINAIGRETTE

Yield: 8

Author: Yasmine Wahab

Prep time: 20 MinTotal time: 20 Min

Ingredients

For the salad

• 4 tuscan kale leaves, stems removed
• 1 radicchio head, chopped
• 1 fennel bulb, sliced
• 2 small tomatoes, sliced in wedges
• 1/2 cup small mozzarella balls, cubed 
• 1 15 oz chickpea, drained and rinsed
• 1/3 cup uncured salami sliced

For the red wine vinaigrette

• 1 tbsp dijon mustard
• 1 1/2 garlic cloves, grated
• 1/4 cup red wine vinegar 
• 1 tsp kosher salt
• 1/2 cup olive oil

Instructions

1. Wash and prep the veggies. Chop up the kale (remove stems), radicchio and fennel.  Transfer to a large bowl.  Cut the mozzarella balls into cubes, slice the tomatoes and salami.  Transfer into the salad bowl.  Drain the liquid from the can of chickpeas, rinse and transfer to the salad bowl.  
2. Meanwhile make the dressing, in a small bowl add the dijon mustard, grated garlic, red wine vinegar, salt and olive oil and whisk vigorously until the dressing has emulsified.  Pour over the salad and toss everything together and enjoy!

Recommended Products:

Lipper International Acacia Oblong Salad Servers, 12" Long, One Pair

John Boos Block Chop-N-Slice Maple Wood Edge Grain Reversible Cutting Board, 18 Inches x 12 Inches x 1.25 Inches

WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife

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xo,

Yas