
Ingredients
- 1/2 cup (125 mL) red wine vinegar
- 2 tsp (10 mL) balsamic vinegar
- 2 tbsp (30 mL) honey
- 2 tbsp (30 mL) Dijon mustard
- 1 tbsp (15 mL) Worcestershire sauce
- 1/4 tbsp (4 mL) salt
- 1 lemon, juice of
- 1 1/3 cups (325 mL) canola oil
Details
Servings 2
Adapted from cbc.ca
Preparation
Step 1
1. In a small nonstick skillet over medium heat, cook salami until crisp. Set aside.
2. In a large bowl, combine romaine, radicchio, endive, sun-dried tomatoes, chickpeas, olives, and peperoncini. Pour over dressing and toss to coat. Divide salad among 4 plates. Top with crumbled salami. Sprinkle with parmesan and salt and pepper.
3. Dressing:
In a medium bowl, whisk together red wine vinegar, balsamic vinegar, honey, mustard, Worcestershire sauce, salt, and lemon juice until well combined. Slowly whisk in oil until emulsified. Transfer vinaigrette to a container, cover and refrigerate until ready to use.
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