(Serves 2)

  • 1 cup radicchio, chopped
  • 1/2 cup zucchini, medium dice
  • 4-5 oz mozzarella, cubed
  • 1 tbsp capers, drained
  • 1 cup roasted cauliflower, room temperature, cut into one inch pieces
  • 3/4 cup cooked chick peas, room temperature
  • 12 slices soppressata
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 6 tbsp extra virgin olive oil
  • Kosher salt
  • black pepper from peppermill

Preheat oven to 350 degrees. Place soppressata slices on a parchment paper covered sheet pan, spacing them evenly. Bake for 15-18 minutes, flipping slices halfway through. Remove soppressata crisps from pan and let cool on a paper towel lined plate. Make dressing by whisking together vinegar and honey, then slowly drizzling in oil. Whisk in basil and oregano, then season to taste with Kosher salt and black pepper. In a medium bowl, combine radicchio, cauliflower, zucchini, mozzarella cheese, chick peas, capers, and red pepper flakes. Dress salad as heavily as desired, seasoning with additional Kosher salt and black pepper, as necessary. Gently crumble soppressata crisps on top.