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Chopped Salad (From Cucina! Cucina! Restaurant)

Here's how you make Chopped Salad (From Cucina! Cucina! Restaurant)
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  • Servings: 8
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR ITALIAN VINAIGRETTE
  • 1 egg yolk
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dry mustard
  • 2 teaspoons dried oregano
  • 1/2 teaspoon granulated sugar
  • 1/3 cup red-wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup olive oil
  • FOR SALAD
  • 4 ounces garbanzo beans (cooked chickpeas, lightly chopped)
  • 1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
  • 1 cup basil leaves, chopped (fresh)
  • 1 cup coarsely grated mozzarella cheese
  • 12 ounces chicken breast (diced poached chicken breast)
  • 8 ounces salami (dry wine salami, diced)
  • 8 ounces plum tomatoes (diced, divided)
  • 1/2 cup grated provolone cheese (divided)
  • 3 green onion (thin green onions, thinly sliced, divided)
  • 8 lettuce leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: First, prepare the vinaigrette - Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.)

  • Step 2:

  • Step 3: In a food processor or an immersion blender, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.

  • Step 4:

  • Step 5: For the salad - Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.)

  • Step 6:

  • Step 7: Divide evenly among 8 lettuce-lined plates.

  • Step 8:

  • Step 9: Garnish each serving with the remaining tomatoes, provolone and green onions.

We hope you enjoy this recipe!

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