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Life is full of contradictions—like salami on salad. In this bold mix, assertive greens are balanced with salty cured meat, cheese, and a handful of olives.
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What You Get
Red wine vinaigrette
Shaved Parmesan cheese
What You'll Need
Extra-virgin olive oil
Salt and freshly ground pepper
Wash and dry the radicchio, and cut it into ½-inch strips. Place the radicchio in a bowl, drizzle with the juice of ½ lemon and 1½ teaspoons olive oil, sprinkle with a pinch of salt, and toss to coat. Fold in the arugula. Heap the dressed greens into bowls.
Rinse and drain the chickpeas. Drain and chop the olives. Thinly slice 4 ribs of celery. In the same bowl, combine the chickpeas, olives, and celery. Drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and turn to coat.
Top the greens with the chickpeas, olives, and celery, and scatter with the salami and Parmesan. Grind with pepper and serve.