SOY PEPPERONI AND RADICCHIO SALAD
This is a great tasting hearty salad. The bitter taste of the radicchio and escarole support the strong flavors of the other ingredients, and the sweet herb dressing brings them all together for a sensational flavor achievement!
Dressing makes 3/4 c.
1/4 c. plus 2 tablespoons extra virgin olive oil
1/4 c. corn oil
1/4 c. red wine vinegar
2 sm. garlic cloves, peeled and sliced
2 t. dried basil
1/4 t. dried rubbed sage
3 T. sugar
1/2 t. dry mustard
several dashes black pepper
1/4 t. salt plus to taste
Combine all ingredients in a blender container. Blend on medium speed till smooth and creamy. Salt to taste.
1 sm. head escarole, washed, crisped and cut into 5 c. bite-size pieces
5 c. cut hearts of romaine lettuce
1 head radicchio lettuce, washed, crisped and cut into bite-sized pieces
1 pkg. soy pepperoni slices, cut in half
1 handful thinly sliced sweet onion
1 fresh sweet red pepper, cored, cut from tip to tip into quarters, then cut each segment crosswise into 1/4 inch wide strips
1/2 c. large black olives, cut in half
1/4 c. sliced mild pepperoncini (Tuscan peppers); remove stem, then cut crosswise into thin rings
4 fresh Roma tomatoes, diced
Place all salad ingredients into large bowl. Pour dressing over all and toss gently to coat evenly. Serve immediately as a main dish salad.
Notes: Prepare dressing and salad ingredients ahead of time and refrigerate separately till ready to serve, then assemble.