3 tablespoons white wine vinegar
1/4 teaspoon minced garlic
1/3 cup packed basil leaves
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 cups coarsely chopped radicchio
1 1/2 cups coarsely chopped arugula
1 1/2 cups chopped romaine
3 ounces prosciutto, well trimmed, thinly sliced, and diced
3/4 cup cooked cannelini beans
2 tablespoons minced red onion
1/2 cup diced, seeded, tomato
1 cup broccoli florets
1 jar marinated artichoke hearts, drained and quartered
1/2 cup crumbled ricotta salata
In a blender combine dressing ingredients. Puree and season with salt and pepper. Set aside.
In a mixing bowl combine the radicchio, arugula, romaine, prosciutto, cannelini beans, minced onion, diced tomato, broccoli, and artichoke hearts. Toss well.
Add the dressing and mix again. Serve sprinkled with ricotta salata.
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