Italian Farm Recipe
Leafy Greens | Soppressata | Onion Peppers Tomatoes | Cauliflower Provolone Olives | Balsamic Vinaigrette
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Ingredients
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Salad Base
Protein & Cheese
Dressing
Method
Prepare Salad Base
- 1
Wash and dry the mixed leafy greens thoroughly. Place them in a large salad bowl.
- 2
Steam or blanch the cauliflower florets until just tender (about 3-4 minutes), then cool under cold water and drain well. Add to the bowl.
- 3
Slice the cherry tomatoes in half and add to the bowl.
- 4
Thinly slice both red and yellow bell peppers and red onion, then add them to the salad.
- 5
Add the halved Kalamata olives to the bowl.
Add Protein & Cheese
- 6
Slice the soppressata into thin strips or bite-size pieces and add to the salad.
- 7
Cube or thinly slice the provolone cheese and scatter it over the top of the salad.
Make Balsamic Vinaigrette
- 8
In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper.
- 9
Whisk or shake vigorously until the dressing is well emulsified.
Assemble & Serve
- 10
Drizzle the balsamic vinaigrette over the salad just before serving.
- 11
Toss gently to combine all ingredients and coat them evenly with the dressing.
- 12
Serve immediately as a main course or side salad.
