Kowalski's Chopped Salad
Ingredients
A note about gluten: When a gluten-free Dijon mustard is used, this recipe is gluten free.
½ cup
Kowalski's Extra Virgin Olive Oil
3 tbsp.
red wine vinegar
2 ½ tsp.
Dijon mustard
2 tsp.
Kowalski's Pure Honey
¾ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ tsp.
dried oregano
¼ tsp.
garlic powder
4 cups
Romaine lettuce, chopped, washed and spun dry
1 cup
radicchio, finely shredded, washed and spun thoroughly dry
4 oz.
Genoa salami, finely diced
4 oz.
provolone cheese, finely diced
½ cup
halved grape tomatoes
⅓ cup
halved Kalamata olives
¼ cup
canned garbanzo beans, rinsed and drained
¼ cup
thinly sliced canned artichoke hearts
¼ cup
thinly sliced red onion
2 tbsp.
(up to 3 tbsp.)
toasted pine nuts, to taste
- fresh basil, thinly sliced into ribbons, for garnish
Directions
- Pour first 8 ingredients (through garlic powder) into a screw-top glass jar; shake until dressing is well combined.
- In a large mixing bowl, toss Romaine with dressing to taste.
- Place dressed Romaine on a large rimmed serving platter or in a shallow bowl; arrange next 8 ingredients (through red onion) on top of lettuce in stripes or wedges.
- Drizzle salad with more dressing to taste; sprinkle with pine nuts.
- Garnish with pine nuts; serve with remaining dressing on the side.
