Usually, when we think of salad, a wedge of lettuce or some tossed leaves come to mind. But, if the salad is the mainstay of a day’s worth of nutrition, it has to be more complex, filling and satisfying, such as this beauty.
Total Time
10min
4.7
3 Ratings
Author: Chef's Opinion
Servings:
1
Ingredients
•
6
Baby Red Radish
, quartered
•
1
tsp
Kosher Salt
•
1
Golden Delicious Apple
, sliced, cored
•
1
Lemon
, freshly squeezed
•
1/2
Endive
•
10
Rainbow Grape Tomatoes
, quartered
•
1
Tbsp
Fresh Chives
, sliced
•
4
Tbsp
Italian Vinaigrette
•
4
oz
Capocollo
, finely sliced
•
3/4
cup
Parmigiano-Reggiano
, grated, freshly grated
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Toss Baby Red Radish (6) with Kosher Salt (1 tsp) and reserve.
2.
Toss Golden Delicious Apple (1) with Lemon (1) and reserve.
3.
Add together the Endive (1/2) and Rainbow Grape Tomatoes (10), then the radishes and apples. Toss all with Fresh Chives (1 Tbsp) and Italian Vinaigrette (4 Tbsp).
4.
Arrange salad on a serving platter.
5.
Top salad with Capocollo (4 oz).
6.
Top with Parmigiano-Reggiano (3/4 cup).
7.
Grind Ground Black Pepper (to taste) on top. Serve and enjoy!
Nutrition Per Serving
CALORIES
1061
FAT
68.0 g
PROTEIN
68.0 g
CARBS
47.1 g
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