Italian Chopped Salad

Italian Chopped Salad
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Enjoy this Italian chopped salad with your favorite meal. I love adding cannelloni beans but you can omit them if you follow the Paleo Diet. I have added the recipe below for the fresh parmesan crisps! You may want to hide them before they are gone.. For this recipe and other entertaining tips from Cindy's Table, click here.
Servings
6
servings
Ingredients
  • 1 small shallot, diced
  • 2 teaspoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoon extra-virgin olive oil
  • 2 cup finely chopped green leaf lettuce or romaine
  • 1 cup finely chopped radicchio (from a small head)
  • 1/2 cup thinly sliced red onion
  • 1/2 cup drained canned cannellini beans, rinsed
  • 1/4 cup thinly sliced sundered tomatoes, drained and chopped
  • 1/2 cup freshly grated parmesan cheese
Directions
  1. Directions
  2. In a small bowl whisk together the shallot, red wine vinegar, dijon mustard, salt, and pepper. Continue to whisk while adding the oil to blend. In your salad bowl add the lettuce, radicchio, red onion, beans, and sun-dried tomatoes. Pour dressing over salad and toss to coat.
  3. Directions
  4. Preheat oven to 400. Line your baking sheet with parchment paper or silicone. Add 6 mounds of grated cheese keeping about 1/2 inch apart. Bake for about 4-6 minutes. Cool for 2 minutes, remove and set aside until ready to use.
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