Big fat Italian salad

We pulled together five courses for our ‘When In Rome’ supper club, with a lot of heavy Italian classics like arancini and tiramisu. To break up the sheer gluttony, we thought a refreshing classic salad that lets the veg do all the screaming, was just the midway antidote.

Quick, easy and super refreshing with a piquant vinaigrette and classic Italian veg; this is definitely a do-again dish.

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  1. Slice the lettuce and radicchio into cm thick strips and place in a large bowl.

  2. Finely slice the red onion, then halve and slice then cucumber into ½ cm thick chunks and toss both in.

  3. Remove the heads of the pepperoncini and slice relatively finely because they can be quite fiery, then chop the tomatoes in half and add both of these to the bowl.

  4. Add the tin of chickpeas, olives and the grated vegan parmesan in and carefully fold all of the ingredients together.

  5. If you’re not quite ready to serve the salad can be kept chilled like this for a couple of hours. If you are ready to rumble splash in the lemon juice and vinaigrette.

  6. Roughly chop the fresh basil and tumble it all together nicely.

You should have left over vinaigrette, which we served it up individually to our guests alongside a lettuce boat of the chopped salad. The best behaviour salad was a perfect match with our seriously naughty garlic rosemary tearer.

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