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Honey Child’s Chopped Italian Salad
Ingredients
For the Dressing:
3 to 4
large cloves garlic
finely minced
1
cup
good-quality extra-virgin olive oil
1/2
cup
Red Wine vinegar
¼
cup
apple cider vinegar
1
large free range egg yolk
2
salt packed anchovies
1
Tablespoon
dried oregano
1
Tablespoon
brown sugar
1
Tablespoon
Dijon mustard
Kosher salt and freshly ground black pepper
Salad Ingredients
2 to
rn heads of ice cold Baby Cos
1
can chickpeas
rinsed and drained
1
cup
charred & marinated artichoke hearts
drained and chopped
1
medium yellow bell pepper
chopped
1
medium red bell pepper
chopped
2
medium tomatoes
chopped
1
punnet of baby grape tomatoes
½
cup
sliced Black ripe olives
drained
5
thin slices hard sweet salami
chopped
10
slices
spicy pepperoni
chopped
8
baby Bocconcini
quartered or 1 ball FRESH mozzarella cheese chopped
1
red onion
chopped
1/8
teaspoon
pepper
2
tablespoons
grated Parmesan cheese
Med heat Pepperoncinis
optional
Instructions
Dressing DIRECTIONS:
Place all ingredients in a blender, and process until creamy and smooth, 30 to 60 seconds.
Check your balance and seasoning. You may want extra fresh pepper
Serving Directions:
Place lettuce in large mixing bowl.
Add all the ingredients except garnish and mix well.
Notes
Handy Dandies:
I like to put each serving in a bowl, dress and toss.
That way any leftovers can be made into the best pita sandwich the next day.