Chopped Salad With Herb-Mustard
For this chopped salad, the greens can be cut into
small pieces for easy eating. Combine them with
strips of Italian salami, turkey breast, mozzarella
and chick peas for an antipasto-like salad. The
recipe makes a large amount; you could reduce the
amounts.
List of Ingredients
Chopped Salad With Herb-Mustard
Vinaigrette
(Makes 8 to 10 servings)
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 cup pure, mild-flavored olive oil
3 tablespoons grated Parmesan cheese
SALAD:
1/2 head iceberg lettuce, cleaned, trimmed and
chopped into inch-wide strips
1/2 head romaine lettuce, cleaned, trimmed and
chopped into 1/8-inch-wide strips
12 large leaves of basil, chopped into 1/16-inch-
wide strips
2 cups (1/2 pound) dry Italian salami, cut into thin
strips
3 cups (1/2 pound) shredded mozzarella cheese
1 cup chopped garbanzo beans
4 cups (2 pounds) ripe tomatoes, diced 1/2-inch
3 cups (1 pound) turkey breast, diced 1/2-inch
2 tablespoons chopped scallions, 1/2-inch
pieces
To make the vinaigrette 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 lettuces, basil, salami,
cheese and garbanzos together in a large mixing
bowl. Transfer 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.
From "The California Pizza Kitchen
Cookbook"
Recipe
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