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Green: Paparazzi Chopped Salad

Source of Recipe

The Oregonian


List of Ingredients

Dressing:

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
3 to 4 cloves finely minced garlic

Salad:

1 head romaine lettuce
1 cup diced tomato (1/4-inch dice)
1 cup cucumber, peeled, seeded and diced into 1/4-inch cubes
1/2 cup Kalamata olives, pitted and chopped
1/2 cup crumbled Gorgonzola cheese
1/4 cup freshly grated parmesan cheese (preferably Reggiano)
Thinly sliced red onion to garnish



Recipe

To make dressing: Combine the olive oil, red wine vinegar, balsamic vinegar, salt, pepper and garlic in a jar with a tight-fitting lid. Shake well. Dressing will separate and needs to be shaken just before use.

To make salad: Thinly slice the romaine and then chop into small pieces. Toss romaine with the tomato, cucumber, olives and cheeses. Add 1/2 cup of the dressing and toss to mix well. Garnish with red onion slices.

Variations: One cup finely diced cooked chicken breast or salami may be added for a more substantial salad. Substitute feta cheese for the gorgonzola. Add other cooked vegetables such as green beans or summer squash.

YIELD: 4 Servings