1

In a large bowl, begin by preparing the dressing, there will be lots of dressing and that is intentional! Add the olive oil, grated garlic, red wine vinegar, dried oregano, dijon mustard and honey and red pepper flakes. Whisk until the dressing is emulsified and creamy looking, taste and adjust seasonings to your liking.

2

To the bowl of the dressing add your chickpeas, olives, roasted red peppers, mozzarella, artichoke hearts and parsley stir to coat everything thoroughly and set aside.

3

In a large bowl of ice water (or very cold water) add the lettuce, raddico, fennel and radish. Using ice water assures that your lettuce and vegetables will be crisp to support your marinated salad component. Once the vegetables have sat in the water for a few minutes, dry thoroughly (with a salad spinner ideally) and arrange on a platter. Spoon over the marinated vegetable component of the salad and make sure to add some of the remaining dressing at the bottom of the bowl on top of the salad.

4

Garnish the salad with grated parmesan and serve right away.

5

Notes: Salt and pepper: The salt content of a lot of the ingredients can vary greatly chickpeas, artichokes, cheese etc.) Taste your salad and adjust your salt and pepper accordingly. To make this dish plant based: Simply omit the cheese or choose plant-based options to use instead. To make in advance: To make this dish for meal prep, store the lettuce mixture and the marinated mixture separately and arrange together when you are ready to serve.