Cog Compound Sicilian Salad

The Sicilian Oven's signature Sicilian Salad features chopped romaine, celery, red onion, candied walnuts, garbanzo beans, roasted red peppers, Kalamata and Sicilian olives, and shaved parmesan, tossed in a homemade balsamic vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, honey, and garlic.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chill the Serving Bowl: For an authentic restaurant touch, place a stainless steel or ceramic mixing bowl in your freezer for 10 minutes before assembling the salad. This keeps the greens exceptionally crisp.

Step 2

Prep the Base: In your chilled large serving bowl, layer the chopped Romaine lettuce, angled celery slices, diced red onion, and drained garbanzo beans. [1]

Step 3

Add the Toppings: Evenly scatter the sliced roasted red peppers, the olive mixture, and the candied walnuts across the top of the greens. [1]

Step 4

Dress and Toss: Give your prepared balsamic vinaigrette a quick shake or whisk to ensure it is completely emulsified. Drizzle it over the salad and toss everything gently from the bottom up until the leaves are evenly coated.

Step 5

Garnish and Serve: Pile the wide shavings of Parmesan cheese across the top right before serving so they don't break up too much. Serve immediately while cold. [1]

Step 6

Dry the Chickpeas: Roll the rinsed garbanzo beans in a clean kitchen towel before adding them to the bowl. Removing the excess water prevents the dressing from sliding off or becoming diluted. Quick Candied Walnuts: If you don't have store-bought ones, toss raw walnut halves in a dry skillet over medium heat with 1 tablespoon of sugar and a tiny pinch of salt. Stir constantly for 3 to 4 minutes until the sugar melts and coats the nuts, then cool them on parchment pape