This is a great tasting hearty salad. The bitter taste of the radicchio and escarole support the strong flavors of the other ingredients, and the sweet herb dressing brings them all together for a sensational flavor achievement!

Serves 6

Dressing makes 3/4 c.

1/4 c. plus 2 tablespoons extra virgin olive oil

1/4 c. corn oil

1/4 c. red wine vinegar

2 sm. garlic cloves, peeled and sliced

2 t. dried basil

1/4 t. dried rubbed sage

3 T. sugar

1/2 t. dry mustard

several dashes black pepper

1/4 t. salt plus to taste

Combine all ingredients in a blender container. Blend on medium speed till smooth and creamy. Salt to taste.

1 sm. head escarole, washed, crisped and cut into 5 c. bite-size pieces

5 c. cut hearts of romaine lettuce

1 head radicchio lettuce, washed, crisped and cut into bite-sized pieces

1 pkg. soy pepperoni slices, cut in half

1 handful thinly sliced sweet onion

1 fresh sweet red pepper, cored, cut from tip to tip into quarters, then cut each segment crosswise into 1/4 inch wide strips

1/2 c. large black olives, cut in half

1/4 c. sliced mild pepperoncini (Tuscan peppers); remove stem, then cut crosswise into thin rings

4 fresh Roma tomatoes, diced

Place all salad ingredients into large bowl. Pour dressing over all and toss gently to coat evenly. Serve immediately as a main dish salad.

Notes: Prepare dressing and salad ingredients ahead of time and refrigerate separately till ready to serve, then assemble.

By Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!