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.
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
Add the water, honey, balsamic, salt, parsley, basil, and garlic to a blender. Blend from low to high for 20 seconds.
Drop to medium and stream in the Tuscan Herb oil through the lid until emulsified; blend 10 seconds more.
Chop the napa and radicchio into even ½-inch pieces. Cube the mozzarella and salami; slice the banana peppers small and tear the basil.
Shave the fennel thin and hold it in cold water so it stays crisp; drain before using.
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.
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.
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