Kalejunkie's Creamy Chopped Salad with Calabrese | Violet Witchel
Kalejunkie's Creamy Chopped Salad with Calabrese
25 mins prepServes 5
I could literally drink the dressing from this salad. It’s so rich and creamy. I also discovered a fun hack of mixing your dressings using a milk frother to make them extra creamy and fluffy without the mess of a blender.
Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
Rinse and drain your chickpeas and white beans and add them to the bowl.
In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning. Use a milk frother to blend until creamy.
Pour the dressing over the top of the salad ingredients and toss aggressively.
Enjoy! This keeps in the fridge well for about 4 days but I think it’s still good for about a week. It makes about 5 servings!
