Even though summer has come to an end, there is still a great opportunity to get creative with new salad options…chop, chop!
Ingredients:
-2 nice sized Cippolini onions (or six pearl onion)
-1 small head of romaine
-1 small head of radicchio
-4 c of arugula
-1 c shredded Fontina
-1 c julienne fennel salami (try to match the size of the Fontina)
-1 c of cooked chickpeas
-1/2 c spicy Calabrese salami
-1 lemon
-high quality dried oregano
-kosher salt
-fresh cracked pepper
Method:
-slice onion thin and run under cold water briefly to remove a touch of bitterness
-julienne three lettuces and combine in a bowl with salamis, cheese chickpeas and tomato
-season with a touch of salt and pepper and the juice of the lemon
-make a very simple vinaigrette of EVOO, your choice of vinegar(sherry) and 1 clove of minced garlic
-toss salad, transfer to a platter and sprinkle with a pinch of dried oregano
* Recipe courtesy of Cibo Centre Street
