Italian salad
The other day, I had an irresistible craving for an Italian-style salad, with lots of elements and textures. This salad is as delicious as a starter as it is as a main course, and offers a real explosion of Mediterranean flavors.
- Servings: 4 starters or 3 main courses
- Preparation time: 15 minutes
Good to know
When I’m making salads, I love to make the dressing directly in my salad bowl. It cuts down on the amount of washing up I have to do afterwards, it’s quicker and the dressing spreads really well throughout the salad.
Frequently asked questions
The radicchio adds a slight bitterness to this salad. You can replace it with arugula, which is slightly less bitter, or with kale or romaine lettuce.
Pepperoncini are generally mild with a slight spiciness, making them accessible to most palates.
Ingredients
- 3 tablespoons (45 ml) white wine vinegar
- 1 tablespoon (15 ml) Dijon mustard
- 1 small clove garlic, minced
- 2 teaspoon (10 ml) coarsely chopped fresh oregano, or dried oregano
- 1 teaspoon (5 ml) maple syrup or honey
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 teaspoon (1.25 ml) salt
- Pepper, to taste
- 3 cups (210 g) coarsely chopped radicchio
- 1 cup (140 g) cherry tomatoes, cut into 4 pieces
- 1 pear, diced
- 1 cup (170 g) prosciutto, coarsely chopped
- 1/4 cup (50 g) pitted green olives, coarsely chopped
- 1/4 cup (35 g) pepperoncini, thinly sliced
- 1/4 cup (35 g) coarsely chopped pistachios or walnuts
- 1/4 cup (10 g) finely chopped fresh parsley
- 1/4 cup (40 g) finely sliced red onions or pickled onions
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Preparation
- In a large salad bowl, whisk together white wine vinegar, Dijon mustard, garlic, oregano and maple syrup. Gradually add olive oil, whisking constantly to create an emulsion. Add salt and pepper and whisk a little more.
- In the same salad bowl, add the remaining ingredients and mix gently. Enjoy!
