Insalata Di Cicoria Recipe
radicchio, frisee, artichoke hearts, salami, crispy chickpeas, honey oregano vinaigrette
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Ingredients
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Greens & Salad Base
Toppings
Honey–Oregano Vinaigrette
Method
Greens & Salad Base
- 1
Prepare greens
Trim and core the radicchio, slice into 1-inch ribbons. Remove any tough stems from frisée and tear larger leaves into bite-sized pieces. If using mixed baby greens, gently toss them with the radicchio and frisée in a large bowl and set aside in the refrigerator while you finish other components.
Toppings
- 2
Crisp the chickpeas
Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat. If using canned chickpeas, drain and rinse, then dry thoroughly on paper towels. Toss the chickpeas with 1 tbs olive oil, 1 tsp salt, and 1 tsp black pepper. Spread on a baking sheet and roast 25–30 minutes, shaking pan halfway, until skins are blistered and chickpeas are crisp. Alternatively, pan-fry in the 1 tbs olive oil for 8–12 minutes, shaking the pan occasionally until crisp. Remove from heat and let cool.
- 3
Prepare salami and artichokes
Stack salami slices and cut into 1/4-inch ribbons or tear into bite-sized pieces. If artichoke hearts are large, quarter them. Pat artichoke pieces dry with a paper towel to avoid watering down the dressing.
- 4
Optional cheese
Shave or thinly slice Parmesan or Pecorino and set aside. This is optional but recommended for added savory richness.
Honey–Oregano Vinaigrette
- 5
Whisk the dressing
In a small bowl or jar, combine 2 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 small minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper. Whisk while slowly streaming in 4 tbs extra-virgin olive oil until emulsified. Taste and adjust: add another 1/2 tsp honey for sweetness or 1/2 tsp vinegar for brightness if needed.
Assembly
- 6
Remove greens from the refrigerator. Add the artichoke hearts, sliced salami, and half of the crisp chickpeas to the greens.
- 7
Drizzle about 2–3 tbs of the honey–oregano vinaigrette over the salad and toss gently to coat. Add more dressing sparingly — you can always add more but you can't remove excess.
- 8
Transfer salad to a serving platter or divide among plates. Scatter remaining crisp chickpeas on top for crunch, arrange cheese shavings, and finish with a light grind of black pepper.
- 9
Serve immediately so the chickpeas remain crispy.