| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 3 to 4 servings |
Ingredients
- 2 tablespoons whole-grain mustard
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1 tablespoon minced Fresno chili pepper
- Kosher salt
- Freshly ground black pepper
- Olive oil, for drizzling
- 1 cup diced mortadella
- 1/2 cup fresh green beans, blanched, trimmed
- 1/2 cup canned cannellini beans, rinsed
- 1/2 cup canned chickpeas, rinsed
- 1/2 cup thinly sliced red bell pepper
- 1 shallot, sliced thin
- 2 cups mixed greens
Instructions
- For the dressing: Combine the mustard, red wine vinegar, olive oil and Fresno pepper in a bowl and whisk until combined. Season with salt and pepper.
- For the salad: In a large saucepan on medium-high heat, drizzle in a touch of olive oil and toss in the mortadella. Cook until slightly crispy, 5 to 7 minutes. Cook for another 3 minutes, then let cool on paper towels to absorb excess oil.
- Place the green beans, cannellini beans, chickpeas, bell pepper, shallot and mixed greens in a large bowl. Toss the mixture with the vinaigrette and adjust the seasoning with salt and pepper. Top with the seared mortadella. Drizzle some olive oil over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 445 |
| Total Fat | 40 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 410 mg |
Reviews
Ok but not a salad I want to have again.
Delicious! The Mortadella makes it.
Salad was great. I gave it four stars because the mortadella was too fatty. I would make this again with salami or without any meat. Great easy dressing.
Really delicious. My husband and 11-year old son loved it, too! I used roasted red peppers, because I didn’t have fresh. Very tasty! I would make this again.
Wonderful salad to have on hand. For roasted chick peas, toss 1/2 cup in olive oil. Spread on sheet pan. Roast in the oven at 400 for 10 minutes.
Family likes this salad!!! First time I made it, didn’t roast the chick peas because of lack of instruction. Second time, after I rendered the mortadella, I used the fat to roast the chick peas (375 for 45 minutes—until crispy). Wonderful result. Too much dressing through
Really enjoyed this salad. I didn’t use all the dressing and also wondering about the crispy chick peas. I added them to the mortadella for a few mins at the end but didn’t really get crispy.
This looked good on TV. I’ll try it – but where are the “crispy chickpeas”?