Watercress & Roast Duck Salad

This salad makes for a vibrant, satisfying meal. The bold and peppery foraged watercress is in perfect complement with rich slices of duck breast and sweet seasonal pears. Whether you’re a seasoned forager or just curious about incorporating wild ingredients into your meals, this salad is a delicious place to start. Pair this salad with Hester Creek Columbia Valley Rose or Mission Hill Reserve Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 4
2 skin-on duck breasts
kosher salt and freshly ground black pepper, to taste
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) smoked paprika
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) red chili paste
1 clove garlic, minced
1 tsp (5 ml) granulated sugar
1½ tbsp (22.5 ml) white balsamic vinegar
1 small red onion, thinly sliced
2 bunches watercress (about 4 cups/1 L), washed and dried
2 small Anjou or Bartlett pears, thinly sliced

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Place duck breasts skin-side up on a cutting board. With a sharp knife, lightly score duck skin in a criss-cross pattern, making sure not to cut into flesh. Generously season duck all over with salt and pepper. Place duck breasts skin-side down in a large ovenproof frying pan and set over medium heat. Cook until skin is golden and some fat has rendered, 5 to 10 minutes. Transfer breasts to a plate. Pour rendered fat into a heatproof container and reserve for another use. Return duck, skin-side up, to frying pan. Place pan in oven and roast until an instant-read thermometer registers 125 F (52 C) in thickest part of meat, 15 to 20 minutes.
  3. While duck is in oven, in a small bowl, whisk maple syrup and paprika.
  4. Transfer cooked duck breasts to a cutting board, brush each all over with maple syrup mixture and let rest for at least 15 minutes.
  5. Meanwhile, make salad dressing. In a medium bowl, whisk olive oil, chili paste, garlic, sugar and vinegar until well combined. Set aside.
  6. In a small bowl, combine onions and a good pinch of salt. Cover with cold water and set aside for 10 minutes. Drain, discarding water, and pat onions dry with a clean tea towel.
  7. To serve, arrange three-quarters of watercress on a serving platter. Scatter pears and onions overtop. Drizzle with some dressing. Thinly slice duck breasts and arrange over salad. Top with remaining watercress and drizzle a little more dressing overtop just before serving.
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Drink Pairings

Midsummer Potato Salad

This vibrant yellow beet and potato salad is a lovely twist on a Scandinavian classic. A bright and punchy vinaigrette stands in place of the more classic mayonnaise-based dressing, making this salad perfect for an alfresco meal under the summer sun. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 6
1½ lbs (680 g) yellow potatoes
1¼ lbs (560 g) golden beets (about 6 medium beets), divided
4 tbsp (60 ml) olive oil, divided
1 tsp (5 ml) kosher salt, divided
1 cup (250 ml) water
½ tsp (2.5 ml) crushed fennel seeds
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
½ tsp (2.5 ml) freshly ground black pepper
1 small shallot, finely diced
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
1 tbsp (15 ml) chopped fresh chives
3 or 4 radishes, thinly sliced into rounds

Instructions

  1. Preheat oven to 425 F (220 C). |Place potatoes and all but 1 beet into a 9 × 13-in (3.5 L) baking dish. Toss with 1 tbsp (15 ml) olive oil and ½ tsp (2.5 ml) salt. Add water to bottom of baking dish, then cover with foil or a lid. Transfer to oven and bake until potatoes and beets are easily pierced with a fork, 1½ to 2 hours depending on size of potatoes and beets. Remove from oven and set baking dish aside, uncovered, to let cool until you can handle vegetables, about 30 minutes.
  2. Meanwhile, place fennel seeds in a small frying pan and set over medium heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer to a mortar and pestle and crush lightly. Place fennel seeds in a medium bowl and add remaining 3 tbsp (45 ml) olive oil and ½ tsp (2.5 ml) salt, vinegar, Dijon, pepper and shallots. Whisk until well combined. Set aside. |Using a mandoline or very sharp knife, very thinly slice remaining raw beet into rounds. Cut rounds in half and set aside.
  3. Peel cooked beets and discard skins. Slice or chop cooked beets and potatoes into bite-sized pieces. Transfer to a large serving bowl along with shaved raw beets, dressing, dill, chives and radishes. Gently toss to combine. Garnish with more dill, if desired. Serve at room temperature or cold.
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Drink Pairings

Double Tomato Rye Berry Salad

This substantial salad could be a lovely, light summertime meal on its own, but it shines as an accompaniment to other seasonal fare. A highlight of this salad is the addition of both roasted and raw cherry tomatoes, which creates a wonderful contrast of textures and a burst of both sweet and tart tomato flavour. Tomatoes are also an ode to the round and fiery colour of the sun during the solstice. Pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4-6
4 cups (1 L) mixed coloured cherry tomatoes, divided
drizzle + 2 tbsp (30 ml) olive oil, divided
¼ tsp (1 ml) fine sea salt, plus more to taste
freshly ground black pepper, to taste
3 tbsp (45 ml) fresh thyme leaves, divided
1½ cups (375 ml) dried rye berries or wheat berries
1 dried bay leaf
2 tbsp (30 ml) fresh lemon juice
1 clove garlic, minced
¼ tsp (1 ml) smoked paprika
2 Persian cucumbers, thinly sliced
⅓ cup (80 ml) crumbled feta
¼ cup (60 ml) fresh basil leaves, plus more for garnish

Instructions

  1. Preheat oven to 300 F (150 C). Line a rimmed baking sheet with parchment and set aside.
  2. Halve 2 cups (500 ml) cherry tomatoes and place cut-side up in a single layer on prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper and sprinkle with 1 tbsp (15 ml) thyme leaves.
  3. Transfer baking sheet to oven and cook tomatoes until nicely shriveled around edges, 1½ to 3 hours—time may vary greatly depending on size and water content of tomatoes, so keep an eye on them. At this point, you can cool cherry tomatoes to room temperature and then store in an airtight container in refrigerator for up to 5 days.
  4. When ready to assemble salad, place rye berries in a medium saucepan and cover with water by 2 in (5 cm). Add bay leaf and season heavily with salt. Bring to a boil, then reduce to a simmer and cook until rye berries are tender, about 30 minutes. Drain in a fine-mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer in a sink and let drain while preparing dressing.
  5. In a large serving bowl, whisk remaining 2 tbsp (30 ml) olive oil, lemon juice, garlic, smoked paprika and remaining 2 tbsp (30 ml) thyme leaves until thoroughly combined. Season generously with salt and pepper. Add cooked rye berries and toss to coat in dressing. Slice remaining 2 cups (500 ml) cherry tomatoes in half and add to bowl along with roasted cherry tomatoes, cucumbers, feta and basil. Gently toss and top with more olive oil and basil, if desired. Season to taste with more salt and pepper, and serve.
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Drink Pairings

Citrus Avocado Salad

Visually stunning and refreshingly delicious, this Citrus Avocado Salad recipe is a feast for your eyes as well as your palate! With fresh, crisp greens and creamy avocado, the juicy citrus slices offer complementary flavours that balance the sweet-and-tangy Limoncello dressing to perfection. Consider pairing this recipe with Black Sage Shiraz or Joiefarm Rosé.
Ingredients Instructions

Ingredients

Serves 6-8
2 shallots, thinly sliced
⅓ cup (80 ml) red wine vinegar
3 tbsp (45 ml) granulated sugar
¼ tsp (1 ml) + ⅛ tsp (a pinch) salt, divided
6 to 8 cups (1.5 to 2 L) mixed salad greens
Limoncello Lime Dressing, make ahead, recipe follows
1 avocado, sliced
1 handful English peas, split (optional)
2 oranges, zested (zest reserved), peeled and sliced crosswise into ¼-in (0.6 cm) slices
2 tbsp (30 ml) pine nuts, lightly toasted
2 tbsp (30 ml) pomegranate arils
1 grapefruit, peeled and sliced crosswise into ¼-in (0.6 cm) slices
1 blood orange, peeled and sliced crosswise into ¼-in (0.6 cm) slices
fresh basil and mint leaves, for garnish
LIMONCELLO LIME DRESSING
1 tbsp (22.5 ml) white balsamic or white wine vinegar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) Limoncello
⅓ cup + 4 tsp (100 ml) extra-virgin olive oil
1 tbsp (15 ml) liquid honey
⅛ tsp (a pinch) white pepper

Instructions

  1. Place shallots in a clean, non-reactive, heatproof jar. In a small saucepan over medium-low heat, cook red wine vinegar, sugar and ¼ tsp (1 ml) salt until just simmering. Stir until sugar is fully dissolved.
  2. Remove from heat and pour into jar with shallots. Loosely cover with lid and cool to room temperature. Tighten lid and refrigerate overnight.
  3. In a large bowl, toss salad greens with desired amount of Limoncello Lime Dressing. Scatter with desired amount of pickled shallots. Transfer to a serving platter and top with avocados and English peas, if using. Scatter reserved orange zest, pine nuts and pomegranate arils evenly across.
  4. Top with grapefruit, blood orange and orange slices as desired and garnish with basil and mint leaves.
  5. LIMONCELLO LIME DRESSING
  6. In a small jar, combine all ingredients, cover tightly with lid and shake vigorously to make dressing. Use as needed. Can be stored in refrigerator for up to 1 week.
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Drink Pairings

Lobster Salad

Designed for the entire table to participate and mix together, this Lobster Salad is refreshing, elegant and deeply satisfying with a soy, sesame dressing bringing prosperity for all in the year ahead. Created by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Phanton Creek Estates Pinot Gris or Frind Winery Brut.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 lbs (900 g) whole live lobster
¼ lb (110 g) mixed vegetables (carrots, cucumbers and celtuce recommended)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) white vinegar
3 tbsp (45 ml) granulated sugar
1 tbsp (15 ml) sesame oil
7 tbsp + 1 cup (355 ml) neutral‑flavoured oil, divided
1 tbsp (15 ml) chopped peanuts
2 tsp (10 ml) sesame seeds
8 to 10 small wonton wrappers, sliced into ½-in (1.25 cm) strips

Instructions

  1. Bring a large pot of water to a boil. Rinse lobster under cold running water and place in boiling water. Boil for 15 minutes, covered, then remove from water and set aside to cool. Once cool enough to handle, remove lobster meat from shell and cut into thin slices.
  2. Clean and dry vegetables and slice into thin strips.
  3. To make salad dressing, in a large bowl, mix soy sauce, vinegar, sugar, sesame oil and 7 tbsp (105 ml) neutral‑flavoured oil. Set aside.
  4. Heat a wok on high. Add 1 cup (250 ml) neutral-flavoured oil and heat until sizzling hot. Add peanuts, sesame seeds and wonton wrappers and deep-fry until brown and crispy, 6 to 10 minutes.
  5. Place lobster meat in centre of a large, wide bowl. Arrange piles of thinly sliced vegetables around. Sprinkle deep-fried peanuts, sesame seeds and wonton crisps on top of salad. After presenting dish, before serving, drizzle with dressing and toss ingredients together gently, to coat. Serve immediately.
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Drink Pairings

Charred Sweet Potato Salad with Lemon Yogurt & Pistachio Mint Pesto

This take on a seasonal potato salad eats more like a meal then a side dish. The pistachio mint pesto is a great condiment that can easily be used in other ways, such as stirred into vinaigrettes, spread on a sandwich, or stirred into some hummus for a great crudité dip. Enjoy this season alongside a fall inspired dinner.
Ingredients Instructions

Ingredients

Serves 6
4 medium sweet potatoes, sliced into ½-in (1.25 cm) thick rounds
¼ cup (60 ml) olive oil
1 tsp (5 ml) ground cumin
kosher salt and freshly ground black pepper, to taste
Lemon Yogurt Spread, make ahead, recipe follows
1½ cups (375 ml) packed frisée greens
Pistachio Mint Pesto, make ahead, recipe follows
¼ cup (60 ml) shelled unsalted pistachios, toasted
Parmesan, thinly sliced or crumbled, for garnish
mint leaves, for garnish
LEMON YOGURT SPREAD
1 cup (250 ml) Greek yogurt
1 lemon, zest and juice
1 tsp (5 ml) kosher salt
PISTACHIO MINT PESTO
⅓ cup (80 ml) olive oil
¾ cup (180 ml) shelled unsalted pistachios
1 jalapeño, stemmed, seeded and roughly chopped
¾ cup (180 ml) fresh mint leaves
½ cup (125 ml) fresh flat-leaf parsley leaves
1 clove garlic, minced
1 tbsp (15 ml) liquid clover honey
1 lime, zest and juice
1 orange, zest and juice
kosher salt, to taste

Instructions

  1. Place a rimmed baking sheet in cold oven and preheat to 450 F (230 C).
  2. In a large bowl, toss sweet potato slices, olive oil, ground cumin and a good pinch each salt and pepper. Tumble sweet potatoes onto hot baking sheet in a single layer and roast, flipping halfway through, until tender and light golden brown, about 30 minutes.
  3. Remove baking sheet from oven and preheat broiler.
  4. Broil sweet potatoes, watching carefully and turning baking sheet as needed, until lightly charred, about 3 minutes.
  5. To serve, spread Lemon Yogurt Spread over bottom of a large serving platter. Top with warm charred sweet potatoes and a scattering of frisée. Drizzle with pesto and sprinkle with toasted pistachios. Garnish with Parmesan and mint leaves, as desired. Enjoy while sweet potatoes are warm or at room temperature.
  6. LEMON YOGURT SPREAD
  7. . In a small bowl, whisk together yogurt, lemon zest, lemon juice and salt. Refrigerate until ready to use.
  8. Makes about 1 cup (250 ml)
  9. PISTACHIO MINT PESTO
  10. In a small saucepan, heat oil gently over medium-low heat. Add pistachios and jalapeño and cook, stirring often, until pistachios are toasted and jalapeño is fragrant, about 3 minutes. Transfer to a bowl and set aside to cool for 10 minutes.
  11. Add cooled mixture to a food processor fitted with a steel blade attachment. Add mint, parsley, garlic, honey, lime zest, lime juice, orange zest and orange juice. Pulse until a coarse pesto forms, scraping down sides of food processor bowl as needed with a rubber spatula. If mixture is too thick, thin with water, a tablespoon at a time, until desired consistency is achieved. Season with salt to taste.
  12. Makes about 1 cup (250 ml)
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Drink Pairings

Roasted Cauliflower Salad with Tahini Honey Mustard Dressing

A salad recipe rich with textures and delightful flavours. This dish will transport you to the enchanting world of Moorish cuisine. Enhance your dining experience by pairing this salad with broiled fish, braised chicken or lamb at your next dinner gathering.
Ingredients Instructions

Ingredients

Serves 6
1 large head cauliflower, trimmed and cut into bite-sized florets
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
1 small red onion, sliced into ¼-in (0.6 cm) wedges
3 tbsp (45 ml) grapeseed oil
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
2 cloves garlic, minced
½ tsp (2.5 ml) ground turmeric
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) packed baby spinach
3 cups (750 ml) packed baby kale
Tahini Honey Mustard Dressing, make ahead, recipe follows
1 small pomegranate, seeds only
TAHINI HONEY MUSTARD DRESSING
3 tbsp (45 ml) tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) liquid clover honey
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) unseasoned rice vinegar
kosher salt, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. On a large rimmed baking sheet, toss cauliflower florets, chickpeas, onion wedges, grapeseed oil, paprika, cumin, garlic, turmeric and a generous pinch each salt and pepper. Spread into an even layer before roasting, tossing once or twice, until cauliflower is tender and lightly charred, about 20 to 25 minutes.
  3. In a large salad bowl, toss spinach and kale with about 2 tbsp (30 ml) Tahini Honey Mustard Dressing. Make a bed of dressed salad greens on a large platter and top with warm cauliflower, chickpeas and onions. Drizzle with additional dressing and garnish with pomegranate seeds. Enjoy.
  4. TAHINI HONEY MUSTARD DRESSING
  5. . In a medium bowl, whisk tahini, olive oil, lemon juice, honey, Dijon mustard and rice vinegar until emulsified. Thin if desired with 1 to 2 tbsp (15 to 30 ml) water. Taste and season with salt. Transfer to an airtight container and refrigerate until ready to use.
  6. Makes about ¾ cup (180 ml)
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Drink Pairings

Pickled Apple & Fennel Salad with Soppressata & Hazelnuts

This salad promises to captivate your palate, with the introduction of pickled apples to leave you with a remarkable blend of tanginess and sweetness. Introduce these pickled apples to a  charcuterie platter or with your favourite stewed dishes.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) skinned hazelnuts
2 tbsp (30 ml) maple syrup
1 pinch salt
8 slices hot soppressata
1 large fennel bulb with fronds
3 cups (750 ml) baby arugula
Creamy Mustard Vinaigrette, make ahead, recipe follows
Pickled Apples, make ahead, recipe follows
4 oz (110 g) feta, crumbled
CREAMY MUSTARD VINAIGRETTE
2 cloves garlic, minced
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) white wine vinegar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) liquid clover honey
¼ cup (60 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
PICKLED APPLES
1 cup (250 ml) water
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) granulated sugar
1-in (2.5 cm) piece fresh ginger, thinly sliced
½ tsp (2.5 ml) kosher salt
1 clove
1 star anise pod
2 Pink Lady apples, cored, quartered lengthwise

Instructions

  1. Preheat oven to 375 F (190 C).
  2. While oven preheats, place hazelnuts in a small frying pan and toast over medium heat, tossing often until warm, about 3 minutes. Drizzle maple syrup over hazelnuts and stir constantly with a heatproof spatula until syrup has thickened and coated hazelnuts, about 1 minute. Remove frying pan from heat and season hazelnuts with a pinch of salt before transferring to a parchment-lined plate to cool to room temperature.
  3. Place soppressata in a single layer on parchment-lined baking sheet and bake until crispy, about 7 to 10 minutes. Break into large pieces, set aside and let cool to room temperature.
  4. When ready to assemble salad, separate stalks and fronds from fennel bulb. Reserve fronds. Chop stalks very thinly and add to a large serving bowl. Using a mandoline or sharp knife, very thinly slice fennel into long strips and add to bowl along with chopped fennel stalks. Add baby arugula, drizzle arugula and fennel with about 3 tbsp (45 ml) dressing and toss to lightly coat. Sprinkle with drained Pickled Apples, hazelnuts, soppressata pieces and feta. Drizzle or serve with more dressing alongside, if desired. Enjoy.
  5. CREAMY MUSTARD VINAIGRETTE
  6. Whisk minced garlic, Dijon mustard, vinegars, honey, olive oil and a good pinch each salt and pepper in a medium bowl until emulsified. Transfer to an airtight container and refrigerate until ready to use.
  7. Makes about ¾ cup (180 ml)
  8. PICKLED APPLES
  9. In a small saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add ginger, salt, clove and star anise.
  10. Quarter apple pieces and arrange in a clean 4 cup (1 L) lidded glass jar or heatproof airtight container. Pour hot pickling liquid over apples. If needed, place a folded piece of parchment paper on top to keep apples submerged in pickling liquid. Let pickling mixture cool completely at room temperature. Cover and refrigerate for at least 1 hour and up to 3 days.
  11. Makes about 4 cups (1 L)
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Drink Pairings

Pear & Radicchio Salad with Cranberry Dressing

This aesthetic salad is the perfect addition to any meal this autumn. Featuring a cranberry dressing, that offers a harmonious blend of fruity and zest. It will not only elevate this salad but leave you with surplus to be enjoyed on top your next salad adventure.
Ingredients Instructions

Ingredients

Serves 4-6
2 medium heads radicchio
2 Bosc pears, cored and sliced into thin wedges
4 or 5 radishes, thinly sliced into rounds
1 cup (250 ml) packed mixed baby greens
Cranberry Dressing, make ahead, recipe follows
Herb-Crusted Cheese Balls, make ahead, recipe follows
¼ cup (60 ml) pine nuts, toasted
CRANBERRY DRESSING
3 tbsp (45 ml) dried cranberries
3 tbsp (45 ml) freshly boiled water
1 tbsp (15 ml) liquid clover honey
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) extra-virgin olive oil
kosher salt and ground white pepper, to taste
HERB-CRUSTED CHEESE BALLS
8 oz (227 g) ricotta cheese
2 tbsp (30 ml) cream cheese, room temperature
3 tbsp (45 ml) finely grated Parmesan
4 oz (113 g) blue cheese, crumbled
3 tbsp (45 ml) bread crumbs, plus extra if needed
1 tsp (5 ml) pink peppercorns, roughly crushed
1 cup (250 ml) flat-leaf parsley, finely chopped

Instructions

  1. Remove any wilted outer leaves from radicchio before roughly chopping or tearing leaves into bite-sized pieces. Place in a large serving bowl along with pears, radishes and greens. Drizzle with about 3 tbsp (45 ml) dressing and toss to combine. Drizzle with more dressing if desired, then garnish with cheese balls and toasted pine nuts.
  2. CRANBERRY DRESSING
  3. In a blender, add cranberries, boiled water, honey, vinegar, mustard and olive oil. Let sit for 5 minutes, allowing cranberries to soften slightly. Blend, stopping occasionally to scrape down sides of blender, until dressing is smooth and pink, about 3 minutes. If dressing is too thick, thin with 1 to 2 tbsp (15 to 30 ml) water. Season to taste with salt and white pepper, blending again to incorporate. Transfer to an airtight container and refrigerate until ready to use.
  4. Makes about ½ cup (125 ml)
  5. HERB-CRUSTED CHEESE BALLS
  6. In a medium bowl with a wooden spoon, stir together ricotta and cream cheese until well combined. Add Parmesan, blue cheese and bread crumbs. The mixture should hold its shape, so add more bread crumbs if it seems too soft.
  7. In a small bowl, stir together pink peppercorns and chopped parsley.
  8. Roll tablespoons of cheese mixture into balls and then roll each ball in parsley mixture to coat. Transfer cheese balls to an airtight container and refrigerate until ready to use.
  9. Makes 20 cheese balls
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Drink Pairings

Mediterranean Chopped Salad

This menu is perfect for backyard entertaining or packing up to take on the go!
Ingredients Instructions

Ingredients

Serves 6 to 8
VINAIGRETTE
½ cup (125 ml) olive oil
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) red wine vinegar
3 tbsp (45 ml) finely minced shallot
2 garlic cloves, finely grated
2 tsp (10 ml) dried oregano
sea salt and freshly ground black pepper, to taste
SALAD
2 hearts of romaine lettuce, washed, dried, chopped
½ small radicchio, washed, dried, chopped
¼ small red onion, finely sliced
2 cups (500 ml) colourful cherry tomatoes, halved or quartered
2 cups (500 ml) cooked chickpeas
¼ lb (125 g) provolone cheese, diced into small cubes
6 pepperoncini, stemmed, thinly sliced
6 sun-dried tomatoes, packed in oil, chopped
1 cup (250 ml) jarred oil-packed artichoke hearts, quartered
¾ cup (175 ml) coarsely chopped walnuts, toasted
8 slices soppressata, pan-fried until crisp, crumbled
½ cup (125 ml) freshly grated Parmesan
sea salt and freshly ground black pepper, to taste

Instructions

  1. To make the Vinaigrette, in a small jar, combine olive oil, lemon juice, vinegar, shallot, garlic and oregano. Add salt and pepper to taste. Shake well to combine. Cover with a tight-fitting lid and set aside.
  2. To make Salad, place romaine lettuce and radicchio in a large portable bowl with a tight-fitting lid. Top with red onions, tomatoes, chickpeas, provolone, pepperoncini, sun-dried tomatoes, artichoke hearts, walnuts and soppressata. Finish with Parmesan and season with salt and pepper. Cover salad with lid and chill until ready to pack into picnic basket.
  3. When ready to serve, drizzle with half the Vinaigrette, toss to coat. Taste for seasoning, adding more dressing, as desired. Serve immediately with extra Vinaigrette on the side.
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Drink Pairings

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