Tomato Tomatoe

Chopped Radicchio Salad

Eating salads in the winter can be difficult because the vegetables aren’t at their peak like they are during the summer. For me to enjoy salads in the winter, they need to have a lot of texture, crunch and a delicious homemade salad dressing. This chopped salad uses winter vegetables like radicchio and fennel. I add salty, briny olives, feta cheese, cucumber and loads of fresh herbs. The salad gets tossed in in a maple mustard vinaigrette which makes this salad vibrant and fresh.

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Chopped Radicchio Salad

Ingredients

• 1 head of romaine lettuce
• 1/2 fennel bulb
• 1 small radicchio
• 1 can of chickpeas, drained and rinsed
• 3/4 cup feta cheese
• 1/4 cup green olives, sliced (stuffed Queens or Castelvetrano)
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/2 a cucumber, peeled and chopped
  
  Dressing
• 1 ½ tbsp pure maple syrup
• 1 ½ tbsp Dijon mustard
• 1 tsp dried oregano
• 1/4 cup white wine vinegar
• ½ cup olive oil
• salt and pepper to taste

Directions

1. Wash, dry and chop the romaine lettuce. Shave the fennel and radicchio. Chop the herbs and slice the olives. Add everything to a large bowl. Add chickpeas, crumbled feta, sliced olives and cucumber.
2. To make the dressing add pure maple syrup, Dijon mustard, oregano, salt and pepper and white wine vinegar to a jar. Shake until the dressing is emulsified. Add the olive oil and shake. Taste for seasonings and adjust as needed.
3. Add some of the dressing and toss until the salad is coated in a light amount of dressing.