Fall Amalfi Salad Recipe from Canteen

November 4, 2022

Fall Amalfi Salad Recipe from Canteen

Looking for something fresh to add to the Thanksgiving table this year, or something new for your fall meal rotation? Check out the recipe below from our friends at Canteen – our brand new in-club café!


Amalfi Salad - Serves 6

Blood Orange shines in this colorful salad inspired by coastal Italy, its tart flavor playing off the saltiness of the marinated artichokes. Toasted buckwheat adds texture and nuttiness. A hint of sweetness in the honey herb balsamic vinaigrette ties the dish together and creates an unexpected, yet delightful, Thanksgiving side dish.



  • 3 medium heads of baby red oak lettuce (washed, dried, stem removed, and leaves separated)
  • 4 heads of baby endive lettuce (washed, dried, stem removed, and leaves separated)
  • 1 head of frise lettuce, lighter inner leaves only (washed, dried, stem removed, and leaves separated)
  • 2 blood oranges, peeled and cut into half-moons
  • 1 small bulb of baby fennel, cut in half and sliced very thinly
  • 1/2 cup marinated antipasto tomatoes, drained (reserve the oil) (sub sundried tomatoes if marinated are not available)
  • 1/2 cup marinated artichoke hearts (quartered)
  • 3 tbsp. whole buckwheat groats, toasted for 12 minutes in a 300° f oven (if you are not able to find buckwheat groats, feel free to substitute toasted sunflower seeds, pepitas or other textural ingredients like pecans or walnuts)



  • 1 large lemon (for juicing)
  • 1 tbsp. honey
  • 1 tsp. kosher salt
  • 2 cups cold tap water


  1. In a small bowl, mix the honey, salt and juice from the lemon with a whisk
  2. Add the water, whisking until combined
  3. Add the sliced baby fennel, and let pickle for at least 30 minutes and for as long as 2 days in the fridge
  4. Remove fennel and drain well before using



  • 1/3 cup good quality balsamic vinegar
  • 2/3 cup good olive oil
  • 2 tbsp. Dijon mustard
  • 3 tbsp. honey
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 2 tbsp. chopped parsley leaves
  • 1 tsp. dried oregano
  • 1 tsp. dried dill


  1. In a medium sized mixing bowl, whisk together your honey, salt, pepper and mustard
  2. Add the balsamic vinegar slowly, making sure everything is well mixed
  3. While continuously whisking, slowly stream in the oil so it emulsifies
  4. Once combined, whisk in your herbs until thoroughly dispersed



  1. Mix your clean, dried, and separated lettuce leaves and about half of the drained, pickled fennel in a bowl
  2. Top the salad with the drained, marinated tomatoes, artichoke quarters, remaining pickled fennel, and blood orange pieces, arranging to enhance the beautiful colors of each ingredient
  3. Top with a liberal scattering of the toasted buckwheat
  4. Serve the dressing on the side, and enjoy!