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