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Categories:
white wine vinegar garlic basil extra-virgin olive oil salt radicchio arugula chopped romaine cannelini beans red onion tomato broccoli florets hearts ricotta salata
Viewed: 7 - Published at: 2 years agoIngredients
- 3 tablespoons white wine vinegar
- 1/4 teaspoon minced garlic
- 1/3 cup packed basil leaves
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 cups coarsely chopped radicchio
- 1 1/2 cups coarsely chopped arugula
- 1 1/2 cups chopped romaine
- 3 ounces prosciutto, well trimmed, thinly sliced, and diced
- 3/4 cup cooked cannelini beans
- 2 tablespoons minced red onion
- 1/2 cup diced, seeded, tomato
- 1 cup broccoli florets
- 1 jar marinated artichoke hearts, drained and quartered
- 1/2 cup crumbled ricotta salata
Method
- In a blender combine dressing ingredients.
- Puree and season with salt and pepper.
- Set aside.
- In a mixing bowl combine the radicchio, arugula, romaine, prosciutto, cannelini beans, minced onion, diced tomato, broccoli, and artichoke hearts.
- Toss well.
- Add the dressing and mix again.
- Serve sprinkled with ricotta salata.
