Lunchbreak: Crunchy vegetable salad, prepared by Formento’s chef Stephen Wambach

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Executive Chef Stephen Wambach

925 W. Randolph Street
(312) 690-7295

Crunchy Vegetable Salad

Italian Dressing

1 tsp mustard powder
1/4 cup sugar
1/4 cup and 1 Tbs water
1 Tbs garlic, minced
3 Tbs red wine vinegar
1/4 cup champagne vinegar
1 Tbs salt
1 cup olive oil
2 Tbs tarragon, chopped
1 tsp chili flake
salt and pepper, to taste

Whisk together vinegars, spices and seasonings. Slowly add oil, finish with the tarragon. Season to taste with salt and pepper.

Crunchy Vegetables

6 celery stalks, peeled and cut on bias
20 snap peas, sliced 1/4 inch
2 each red pepper and yellow pepper, cleaned and diced
6 radishes quartered
1 English cucumber, quartered and sliced
4 oz Ricotta Salata, shaved
1 cup mint leaves
1 tsp dry oregano
chili flake, to taste
salt, to taste

Place all vegetables in a bowl and dress with Italian Vinaigrette.

Season with chili flake, salt, and dry oregano.

Divide into 4 bowls and serve.

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