Italian Chopped
Salad with Fennel &
M o rtad e ll a
SERVES 4
2 tbsp. EVOO
2 tbsp. white balsamic
vinegar
1 tsp. Dijon mustard
3 cups sliced romaine
hearts
1 small fennel bulb,
halved and very thinly
sliced
1∕2 cup coarsely chopped
drained giardiniera
1∕2 cup chopped sliced
mortadella
1∕2 cup thinly sliced fresh
basil
1∕4 cup chopped sliced
provolone
Kosher salt and pepper
■In a large bowl, whisk
the EVOO, vinegar, and
mustard. Add romaine,
fennel, giardiniera,
mortadella, basil, and
provolone; toss to coat.
Season with salt and pepper.This is the
catchall term for
Italian cured
meats, such as
mortadella and
prosciutto.
Tossing a small
amount of
these intensely
flavored cold
cuts into a
salad adds
a salty and savory
component.