Italian Chopped Salad with Neapolitan Herb Vinaigrette

Ingredient Spotlight. Our Neapolitan Herb Balsamic is the heart of the dressing — bright and savory with classic Italian herbs: rosemary, thyme, sage, and marjoram. We blend it with our Tuscan Herb Infused Olive Oil, lush and garden-fragrant, so the herbs echo from oil to vinegar.

Ingredients

• Vinaigrette: ¼ cup water · ¾ cup Tuscan Herb Infused Olive Oil · ¼ cup Neapolitan Herb Balsamic · 1 clove garlic · 2 Tbsp honey · 1 tsp sea salt · 8–10 basil leaves · small bunch parsley
• Salad: 1 head napa cabbage · 4 heads radicchio · 1 block mozzarella, cubed · 8 oz salami, cubed · ½ jar banana peppers · 1 cup basil · 1 fennel bulb, shaved · squeeze of lemon · ricotta salata · toasted pepitas

Instructions

1. Add the water, honey, balsamic, salt, parsley, basil, and garlic to a blender. Blend from low to high for 20 seconds.
2. Drop to medium and stream in the Tuscan Herb oil through the lid until emulsified; blend 10 seconds more.
3. Chop the napa and radicchio into even ½-inch pieces. Cube the mozzarella and salami; slice the banana peppers small and tear the basil.
4. Shave the fennel thin and hold it in cold water so it stays crisp; drain before using.
5. Toss equal parts napa and radicchio with salami, mozzarella, peppers, fennel, and basil. Add a pinch of salt, a squeeze of lemon, and enough vinaigrette to coat.
6. Finish with grated ricotta salata and a scatter of toasted pepitas, and drizzle a little extra Tuscan Herb oil over the top.

Chef's Notes

• Salt the shaved fennel's soak water — it seasons from within and keeps it crunchy.
• Dress just before serving so the greens stay lively.

Make It Yours

• Add crunch and color with our Pepitas, or brighten the whole bowl with a splash of our Sicilian Lemon White Balsamic.

Allergens: contains dairy.

This oil-and-balsamic pairing is a tasting-room favorite — come try them side by side at the shop.