Recipe courtesy of Fabio Viviani
Show: The Kitchen
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Fresh Bean Salad with Roasted Chickpeas, Crispy Mortadella Bites and Mustard Vinaigrette
Total:
20 min
Active:
20 min
Yield:
3 to 4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Dressing:
Salad:

Directions

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.

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