Fennel and Frisée Chop Chop Salad

Hot summer weather calls for an entree like this that needs no cooking but delivers maximum flavor. I am always delighted when the local coop sells frisée lettuce, usually in early August. I find that frisée has a delicate flavor and texture, and it pairs well with the fennel bulb, tomatoes, cucumbers, and red onions available at this time of year. Add cheese, salami, and garbanzo beans for a complete meal. I use a local artisan smoky scamorza, a firm mozzarella that is smoked and hung to age with a bold, buttery flavor. Quality ingredients can make or break this salad.

4 servings

INGREDIENTS:

½ teaspoon Dijon mustard

3 tablespoons red wine vinegar

6 tablespoons extra virgin olive oil

½ teaspoon dry Italian seasoning

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

½ cup red onion, peeled, small diced

1 medium head of frisée or escarole lettuce (about four packed cups), trimmed, small diced

1 medium fennel bulb, trimmed, small diced

1 large or two small red tomato(s), small diced

1 medium cucumber, peeled, seeded, small diced

1 can garbanzo beans, drained, rinsed

2 cups smoky scamorza or provolone cheese, small diced (8 ounces)

1 ½ cups sopressata or salami, small diced (6 ounces)

DIRECTIONS:

  1. To make the dressing, slowly whip the red wine vinegar into the Dijon mustard in a small bowl until smooth. Whip in the olive oil, then the Italian seasoning, salt, and pepper. Reserve.

  2. Soak the red onions in water until all the other ingredients are prepared, for at least five minutes.

  3. Drain the red onion, then mix with the lettuce, fennel, tomato, cucumber, garbanzo beans, cheese, and salami in a mixing bowl. Toss the dressing into this salad and place it on plates or a serving platter. Serve at room temperature.

Fennel and Frisée Chop Chop Salad

Fennel and Frisée Chop Chop Salad
Yield: 4 servings
Author:
Prep time: 30 MinTotal time: 30 Min
Hot summer weather calls for an entree like this that needs no cooking but delivers maximum flavor. I am always delighted when the local coop sells frisée lettuce, usually in early August. I find that frisée has a delicate flavor and texture, and it pairs well with the fennel bulb, tomatoes, cucumbers, and red onions available at this time of year. Add cheese, salami, and garbanzo beans for a complete meal. I use a local artisan smoky scamorza, a firm mozzarella that is smoked and hung to age with a bold, buttery flavor. Quality ingredients can make or break this salad.

Ingredients

  • ½ teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ teaspoon dry Italian seasoning
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • ½ cup red onion, peeled, small diced
  • 1 medium head of frisée or escarole lettuce (about four packed cups), trimmed, small diced
  • 1 medium fennel bulb, trimmed, small diced
  • 1 large or two small red tomato(s), small diced
  • 1 medium cucumber, peeled, seeded, small diced
  • 1 can garbanzo beans, drained, rinsed
  • 2 cups smoky scamorza or provolone cheese, small diced (8 ounces)
  • 1 ½ cups sopressata or salami, small diced (6 ounces)

Instructions

  1. To make the dressing, slowly whip the red wine vinegar into the Dijon mustard in a small bowl until smooth. Whip in the olive oil, then the Italian seasoning, salt, and pepper. Reserve.
  2. Soak the red onions in water until all the other ingredients are prepared, for at least five minutes.
  3. Drain the red onion, then mix with the lettuce, fennel, tomato, cucumber, garbanzo beans, cheese, and salami in a mixing bowl. Toss the dressing into this salad and place it on plates or a serving platter. Serve at room temperature.

Nutrition Facts

Calories

752.38

Fat (grams)

55.63 g

Sat. Fat (grams)

19.59 g

Carbs (grams)

30.44 g

Fiber (grams)

11.68 g

Net carbs

18.77 g

Sugar (grams)

5.71 g

Protein (grams)

35.16 g

Sodium (milligrams)

1965.2 mg

Cholesterol (grams)

79.02 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

chop chop salad, fennel, frisée, provolone, salami
entree salad
Italian
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Linda HierholzerSALADSComment