Leon Salad

[kirra]

Leon Salad

Ingredients:

8 tbsp. extra-virgin olive oil
4 tbsp. red wine vinegar
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. dried mustard
1/4 tsp. crushed red chile flakes
1 clove garlic, smashed and minced into a paste
1 12-oz. can chickpeas, drained
4 oz. sliced provolone, cut into 1/4" strips
4 oz. baby mozzarella balls, drained and quartered
1 4 oz. piece salami, halved lengthwise and thinly sliced crosswise into 1/4"-thick pieces
1/4 red onion, thinly sliced
1 cup fresh basil leaves, torn
1/4 cup loosely packed flat-leaf parsley
1/4 cup loosely packed mint leaves
2 hearts of romaine, finely chopped
1 head radicchio di Treviso or regular radicchio, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Preparation:

In a large bowl, whisk together oil, vinegar, thyme, oregano, mustard, chile flakes, and garlic. Stir in chickpeas, provolone, mozzarella, salami, and onions; cover. Let marinate at room temperature for 1 hour.

Combine basil, parsley, mint, romaine, and radicchio in a large bowl and transfer to a serving platter. To serve, top lettuces and herbs with marinated chickpea mixture and season with salt and pepper. Serves 4 – 6