Spring Salad with Aged Provolone


  • 2 cups mixed baby greens
  • 1 cup pickled cucumbers, sliced
  • 1 zucchini or yellow squash, thinly sliced
  • 1 medium artichoke, cooked, thinly sliced
  • 1 small head radicchio, torn into pieces
  • 3 ounces sugar snap peas, slivered
  • 2 tablespoons Picholine olives, pitted and quartered
  • ¼ cup lemon juice
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, mashed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1¼ cups extra virgin olive oil
  • 1 tablespoon basil leaves, chopped
  • 8 ounces aged provolone, shaved with a vegetable peeler


Combine greens and vegetables in a salad bowl; toss well and set aside. Combine lemon juice, vinegar, mustard, garlic, salt and pepper in a medium bowl. Whisk drizzle in oil and add basil. At service, toss with greens and vegetables. Garnish with cheese. Makes 4 servings with leftover dressing.

Chef Michael Stebner; True Food Kitchen, multiple locations