Pizza Night Salad

thefirstmess.com

Jade510

subheading: RED WINE VINEGAR & THYME DRESSING:

¼ cup red wine vinegar

1 tablespoon fresh thyme leaves, minced

1 tablespoon pepperoncini pepper brine

1 tablespoon vegan mayonnaise

2 to 3 teaspoons agave nectar/fine sugar/honey

½ teaspoon Dijon mustard

½ teaspoon Tamari soy sauce

1 clove garlic, finely minced with a Microplane

sea salt and ground black pepper, to taste

7 tablespoons olive oil

subheading: SALAD:

1 cup cooked chickpeas

1 cup cherry tomatoes, cut into quarters

½ medium red onion, small dice (about ¾ cup diced red onion)

½ English cucumber, small dice (about 1 cup diced cucumber)

½ cup pepperoncini peppers, stems removed and chopped fine

½ cup pitted olives, chopped fine

2 sun dried tomatoes packed in oil, minced (about ⅓ cup minced sun dried tomato)

2 romaine hearts, finely shredded (about 5 to 6 cups shredded romaine)

1 small head radicchio, finely shredded (about 2 to 3 cups shredded radicchio)

vegan "parmesan", for serving (optional)

subheading: Notes:

I recommend a milder-tasting olive oil for the dressing here. Save your robust and peppery olive oil for something extra special!

I used chopped up Cerignola olives-any pitted olives that you love are great.

I double up this dressing recipe all the time to keep on hand in the fridge. It lasts about two weeks.

If you’re sensitive to the bitter flavour of radicchio, you can substitute it with another romaine heart.

I really do prefer fresh thyme in this dressing! There’s just something about it. That said, if you want to make it with dried thyme, use 1 ½ teaspoons.

Directions at thefirstmess.com

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