Tuscan Chopped Salad with Romaine, Radicchio, and Kale | CUESA

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Tuscan Chopped Salad with Romaine, Radicchio, and Kale

Source:

Charles Vollmar, Epicurean Exchange

This recipe was demonstrated for CUESA’s Market to Table program on November 29, 2014.

Serves 4 to 6

INGREDIENTS

Salad
1 romaine lettuce heart, chopped
3 leaves Lacinato (aka Dino or Tuscan) kale, ribs removed, chopped
1 small head radicchio, chopped
1 red bell pepper, roasted, peeled and chopped (or 4 pieces roasted, jarred peppers)
½ cup Kalamata olives, chopped
½ cup Feta cheese, crumbled
¼ cup toasted pumpkin seeds

Vinaigrette
3 tablespoons olive oil
2 tablespoons muscat or red wine vinegar
1 shallot, minced
2 tablespoons Feta cheese, crumbled
Kosher salt and freshly ground black pepper, to taste

PREPARATION

1.    In a large bowl, mix the lettuce, kale, radicchio, peppers and olives. Toss gently to combine.

2.    Place the vinaigrette ingredients in a plastic container with a tight-fitting lid and shake vigorously to combine.

3.    Add the vinaigrette to the salad ingredients and gently toss to coat. Divide the salad among the plates and garnish with feta cheese and pumpkin seeds.

Photo by Carleen Sikora

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »