Chopped Salad Herb Mustard Vinaigrette
List of Ingredients
Makes 4 entree servings or 8 appetizer servings
Herb-Mustard Vinaigrette:
1 teaspoon minced fresh garlic
2 teaspoons minced fresh shallot
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups pure, mild-flavored olive oil
3 tablespoons grated parmesan cheese
Salad:
1/2 head iceburg lettuce, cleaned trimmed and
chopped into 1/8 inch-wide strips
1/2 head romaine lettuce, cleaned trimmed and
chopped into 1/8 inch-wide strips
12 large leaves basil, chopped into 1/16-inch-wide strips
2 cups (1/3 pound) dry Italian salami, cut into thin strips
3 cups (2/3 pound) shredded mozzarella cheese
1 cup chopped barbanzo beans
4 cups (2 pound) ripe tomatoes, diced 1/2 inch
3 cups (1 pound) turkey breast, diced 1/2 inch
2 tablespoons, chopped scallions, 1/4-inch pieces
To make the dressing:
Process all ingredients except oil and parmesan using
a hand-held, propeller-blade type mixer (or use a whisk
in a small bowl). Slowly blend in oil. When all oil has
been incorporated, stir in parmesan. Set aside in the
refrigerator.
To make the salad:
Toss first 6 ingredients and dressing together in a large
mixing bowl. Transfer the salad to chilled salad plates.
Surround each serving with a ring of diced tomatoes and
top with diced turkey breast. Garnish with chopped scallions.
Note: If so desired, all ingredients can be tossed together
instead of being composed on the plate as described earlier.
Recipe
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