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Photos by Ana Gambuto
2 cups of arugula
1 small head of radicchio, thinly sliced
1 large tomato, chopped
1 bell pepper
1 head of fennel, thinly sliced
2 Persian cucumbers, thinly sliced
2 tablespoons of balsamic vinegar
1 tablespoon of avocado oil
1/4 cup of Sun-Dried Tomato “Pepperoni” Spread
1/4 cup of Cashew Ricotta
1/2 cup of Castelvatrano olives (kalamata would work too!)
1/2 cup of seasoned chickpeas*
Handful of fresh basil and mint
Dressing:
Juice 1 lemon
1/4 cup olive oil
1 clove garlic, minced1
teaspoon dijon mustard
1 teaspoon dried oregano
Using drained/rinsed chickpeas, drizzle 1 tablespoon of olive oil, 1 teaspoon of dried oregano and sea salt and black pepper, massage lightly with hands
De-seed and roughly chop bell pepper. Drizzle balsamic vinegar and avocado oil over radicchio and bell pepper. Lightly “grill” veg on a cast-iron pan to achieve a light char on both sides. Set aside and cool.
In a large salad bowl, plate arugula, followed by tomato, sliced cucumber, fennel, olives and tomato. Then add chopped grilled radicchio and bell pepper. In the center, place a dollop of the “pepperoni,” cashew ricotta and chickpeas. Garnish with fresh basil and mint. Dress and serve with crusty bread!
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