Ingredients
4 cups chopped romaine lettuce
3 cups chopped radicchio
15 ounce can chickpeas, drained and rinsed
1/2 cup sunflower seeds
4 ounces assorted cured meat, sliced (such as mortadella, salami, pastrami, prosciutto)
1/4 cup chopped, fresh dill
Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons strained, Greek yogurt
1.5 teaspoons sweet paprika
1/4 teaspoon sea salt
Cracked black pepper
Garnish:
Feta cheese, crumbled
Handful of olives, chopped
Marinated piquillo peppers, thinly sliced
Preparation
First, prepare the dressing. With a fork, whisk together the olive oil, red wine vinegar, yogurt, paprika and salt. Add cracked black pepper to taste.
Next, compose the salad. In a large mixing bowl, gently toss the romaine lettuce, radicchio, chickpeas, sunflower seeds, assorted meats and dill with the dressing.
Divide salad evenly among bowls and top with feta, olives and piquillo peppers, or serve family style with the garnishes in separate bowls on the side. Best served immediately.
