Chippy Chop Salad

This salad is perfectly combined with a variety of meals. The other reason for posting this recipe is because it uses an ingredient that many people can recognize, but may not be able to name and it's a fun vegetable to grow in an "Italian Porch Garden" (which I am going to grow on my upper deck this summer). Radicchio is a leaf chicory, sometimes referred to as "Italian Chicory". It has a bitter and spicy taste, but can be mellowed by grilling or roasting. It's that "purple stuff" in your dinner salads! Now you know ... radicchio.

This dressing is also great for pasta salads.

Chippy Chop Salad serves 6 - 8

Dressing:

1/3. c. extra virgin olive oil

3 T. red wine vinegar

1 shallot, finely chopped (I admit, I omit this because I never have shallots around)

1 T. fresh parsley (Italian flat-leaf is a nice choice if you can get it)

1 T. fresh oregano

1 t. fresh basil

1 clove garlic, minced

1/2 t. sugar (I use a bit more than this because we like a sweet Italian dressing)

1/4 t. salt

1/4 t. black pepper

Salad:

4 c. romaine lettuce, chopped

2 c. peeled and seeded cucumber, chopped

1 medium radicchio, chopped (see intro. above)

1 c. chopped iceberg lettuce

1 medium red onion, chopped (if you don't care for chopped chunks of onion, cut rings)

4 oz. provolone cheese, cubed

1. To make dressing: into a shaker, covered glass jar or a bowl; combine olive oil, shallot, parsley, oregano, basil, garlic, sugar, 1/4 t. salt and 1/4 t. pepper. Cover, shake well and set aside.

2. In a large serving bowl, place all salad ingredients; toss.

3. Pour dressing over salad and toss to coat.