Chopped Salad with Crispy Salami

By Trix

Steven and Chris show

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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

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.