Italian Chopped Salad with Fennel & Mortadella
It's everything you love about an Italian Combo in salad form.
Photography by Christopher Testani
Recipe by Sarah Tenaglia
Start to Finish: 15 minutes | Servings: 4 |
Ingredients
2 tbsp. EVOO
2 tbsp. white balsamic vinegar
1 tsp. Dijon mustard
3 cups sliced romaine hearts
1 small fennel bulb, halved and very thinly sliced
1/2 cup coarsely chopped drained giardiniera
1/2 cup diced sliced mortadella
1/2 cup thinly sliced fresh basil
1/4 cup diced sliced provolone
Preparation
In large bowl, whisk oil, vinegar, and Dijon. Toss with remaining ingredients; season.
