CHOPPED SALAD Recipe

Prepare the Salad Base

Chop the Romaine hearts and Radicchio into bite-sized pieces. Dice the tomato and place all the vegetables in a large salad bowl.

Toast the Hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes or until golden brown. Let them cool and roughly chop.

Fry the Shallots and Capers

Heat a small amount of oil in a skillet over medium heat. Slice the shallots thinly and fry until crispy. Remove and drain on paper towels. In the same pan, fry the capers until they are crispy. Remove and drain on paper towels.

Make the Dressing

In a bowl, whisk together the buttermilk, minced garlic, lemon juice, salt, and black pepper. Fold in the smoked blue cheese until combined.

Assemble the Salad

In the salad bowl with the vegetables, add the chopped hazelnuts, crispy shallots, and fried capers. Toss everything together gently.

Serve

Drizzle the creamy buttermilk garlic dressing over the salad just before serving. Enjoy!