Aurora Salad Recipe

Name: Aurora Italianas AURORA SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups baby romaine; 1 cup canned ceci (chickpeas), drained and rinsed; 6 slices sliced salami (about 1/8" slices), quartered; 4 oz fresh mozzarella, torn or small balls (bocconcini); 3 pieces roasted red peppers, sliced into strips; 3 oz marinated mixed olives, pitted and halved if large; 0.25 cup red onion, thinly sliced (optional); 8 leaves fresh basil leaves, torn; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 tsp minced garlic (about 1 small clove); 1 tbsp finely chopped shallot; 1 tbsp lemon juice, fresh; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Aurora Italiana

Time20m

Serves4

baby romaine, ceci beans, salami, mozzarella, roasted peppers, marinated olives, chef's signature vinaigrette

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Ingredients

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Salad

6 cups baby romaine

1 cup canned ceci (chickpeas), drained and rinsed

6 slices sliced salami (about 1/8" slices), quartered

4 oz fresh mozzarella, torn or small balls (bocconcini)

3 pieces roasted red peppers, sliced into strips

3 oz marinated mixed olives, pitted and halved if large

1/4 cup red onion, thinly sliced (optional)

8 leaves fresh basil leaves, torn

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Chef's Signature Vinaigrette

1/2 cup extra-virgin olive oil

3 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1 tsp minced garlic (about 1 small clove)

1 tbsp finely chopped shallot

1 tbsp lemon juice, fresh

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare ingredients

Wash and dry the baby romaine thoroughly; tear larger leaves into bite-sized pieces. Drain and rinse the ceci (chickpeas) and pat dry. Quarter the salami slices into smaller pieces or strips. Tear the fresh mozzarella into bite-sized pieces or halve bocconcini. Slice the roasted red peppers into 1/2" strips. If using, thinly slice the red onion. Halve large marinated olives. Tear basil leaves into smaller pieces.

Combine salad

In a large bowl, add the baby romaine, ceci, salami pieces, mozzarella, roasted peppers, marinated olives, and red onion. Sprinkle the measured 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the ingredients. Toss gently with clean hands or salad tongs to distribute components without bruising the romaine.

Finish and serve

Pour the desired amount of the vinaigrette over the tossed salad (start with about 3–4 tablespoons for 4 servings and add more to taste). Toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional salt or pepper if needed. Scatter torn basil leaves over the top and serve immediately on chilled plates to keep the greens crisp.

Chef's Signature Vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, finely chopped shallot, and fresh lemon juice. Whisk or shake to mix.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to emulsify the dressing. Continue until the vinaigrette is glossy and combined.

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: if too sharp, add a little more honey; if too thick, whisk in 1–2 teaspoons water; if too tart, add a pinch more salt or a bit more oil. Refrigerate any unused vinaigrette up to 5 days; bring to room temperature and re-whisk before using.