Antipasto Chopped Salad

1 small red onion, sliced paper-thin
6 T. apple cider vinegar
1 T. sugar
1-1/2 t. kosher salt, plus more as needed
1 can cannellini beans, drained and rinsed
2 c. cherry tomatoes, halved
1 head radicchio, halved, cored, and sliced into ribbons
2 romaine hearts, trimmed and cut into ribbons
5 radishes, trimmed and sliced paper-thin
5 oz. salami log, peeled and cut into matchsticks (optional)
5 oz. provolone cheese, cut into matchsticks
1 6-oz. jar marinated artichoke hearts
6 T. extra-virgin olive oil
Grated zest of 1 lemon
3 T. freshly squeezed lemon juice
1 t. Dijon mustard
Kosher salt and freshly ground pepper
3 T. finely chopped fresh dill

In a microwave-safe container, combine the onion, vinegar, 3 T. water, sugar, and salt. Microwave for 1 minute, then stir and microwave another minute. Stir in the cannellini beans and let marinate while you prepare the rest of the salad. (Can make ahead by marinating the onion and beans for up to 1 hour; drain and refrigerate.)

Season the tomatoes with salt.

Using a stand or immersion mixer, blend the artichokes, olive oil, lemon zest, lemon juice, and mustard until smooth. Season with salt and pepper to taste. Stir in the dill.

In a large bowl, toss together the radicchio, romaine, tomatoes, radishes, salami, and provolone. Drain the bean mixture, add to lettuces, and toss. Add the dressing, a little at a time, tossing to coat evenly. Serve right away.

Serves 4.

Adapted from Mighty Salads, p. 8.