Ingredients
For the salad:
- 1 small romaine lettuce (romaine heart), finely sliced or chopped
- 1/2 small radicchio, finely sliced or chopped
- 2–3 celery stalks, thinly sliced
- 1/2 small fennel bulb, cored and very thinly sliced
- 80–100 g good-quality Italian salami (Salame Milano), cut into thin strips
- 80–100 g provolone cheese, cut into small cubes
- 1 small handful flat-leaf parsley, chopped
- 30 g Parmesan cheese, freshly grated
For the dressing:
- 4 tablespoons extra-virgin olive oil (60 ml)
- 2 tablespoons red wine vinegar (30 ml)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 small garlic clove, minced
- 1/2 teaspoon dried oregano
- sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl or glass jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, garlic and oregano. Whisk (or shake) until well combined. Season with salt and pepper, to taste.
- Assemble the salad: In a large serving bowl, combine the romaine, radicchio, celery, fennel, salami, provolone, parmesan and parsley.
- Dress the salad: Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Serve immediately and enjoy!
Nutrition
Notes
Substitutions: Mild provolone can be replaced with Scamorza, gouda or fontina.
Serving suggestion: Delicious as a light main course with crusty bread or as a side dish alongside pizza, pasta or grilled chicken.
Serving suggestion: Delicious as a light main course with crusty bread or as a side dish alongside pizza, pasta or grilled chicken.