This salad wakes up your appetite for pizza or lasagna with hits of sour, salt and crunch.
INGREDIENTS
3 hearts of romaine, chopped
1 bulb fennel, thinly sliced
1 12-oz. can garbanzo beans, drained and rinsed
½ cup pitted picholine olives, halved, plus more to taste
¹?³ cup pickled peppers (recipe follows)
4 oz. mozzarella pearls
3 to 4 oz. Italian vinaigrette (recipe follows)
2 to 3 sprigs fresh parsley
2 to 3 large pinches of grated Parmesan or romano cheese, plus more to taste
PREPARATION
• In a large bowl, toss all the ingredients until the salad is evenly coated in the dressing. Season to taste with more olives and cheese, if desired.
This article appears in September 2016.