Tuscan Chopped Salad with Romaine, Radicchio, and Kale
Source: Charles Vollmar, Epicurean Exchange
This recipe was demonstrated for CUESA’s Market to Table program on November 29, 2014.
Serves 4 to 6
1 romaine lettuce heart, chopped
3 leaves Lacinato (aka Dino or Tuscan) kale, ribs removed, chopped
1 small head radicchio, chopped
1 red bell pepper, roasted, peeled and chopped (or 4 pieces roasted, jarred peppers)
½ cup Kalamata olives, chopped
½ cup Feta cheese, crumbled
¼ cup toasted pumpkin seeds
3 tablespoons olive oil
2 tablespoons muscat or red wine vinegar
1 shallot, minced
2 tablespoons Feta cheese, crumbled
Kosher salt and freshly ground black pepper, to taste
1. In a large bowl, mix the lettuce, kale, radicchio, peppers and olives. Toss gently to combine.
2. Place the vinaigrette ingredients in a plastic container with a tight-fitting lid and shake vigorously to combine.
3. Add the vinaigrette to the salad ingredients and gently toss to coat. Divide the salad among the plates and garnish with feta cheese and pumpkin seeds.
Photo by Carleen Sikora