Antipasti Salad with Salami & Parmesan

 Life is full of contradictions—like salami on salad. In this bold winter mix, assertive greens are balanced with salty cured meat, cheese, and a handful of olives.

What You Get

Treviso radicchio

Lemon

Arugula

Chickpeas

Kalamata olives

Celery

Red wine vinaigrette

Salami

Shaved Parmesan cheese

What You’ll Need

Extra-virgin olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes 

Step 1

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 in individual bowls.

Step 2

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 the vinaigrette, season with salt and pepper, and turn to coat.

Step 3

Top the greens with the chickpeas, olives, and celery, and scatter with the salami and Parmesan. Grind with pepper and serve.