Best Cucina Cucina Chopped Salad Recipes

Cucina! Cucina! Chopped Salad (Copycat) image

Provided by Cook4_6

Time 16m

Yield 8 serving(s)

Number Of Ingredients 23

1 egg yolk
1 tablespoon water
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon fresh coarse 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
1/3 cup grated parmesan cheese (optional)
1 cup olive oil
4 ounces cooked chickpeas, lightly chopped
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaf, chopped
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breasts
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced, divided
1/2 cup grated provolone cheese, divided
3 thin green onions, thinly sliced, divided
8 lettuce leaves

Steps:

To prepare 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.).
In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Blend in grated parmesan if you choose to add it. Slowly add olive oil, processing until emulsified. Set aside.
To prepare 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.).
Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.

Nutrition Facts : Calories 511.3, Fat 43.6, SaturatedFat 11.2, Cholesterol 84.9, Sodium 738.5, Carbohydrate 10.4, Fiber 2.6, Sugar 3.5, Protein 20.4

CUCINA! CUCINA! CHOPPED SALAD image

Yield 8 8

Number Of Ingredients 24

Italian Vinaigrette:
1 egg yolk
1 T water
1 T Dijon mustard
2 T minced garlic
1/2 t salt
1 t ground pepper
1/2 t dry mustard
2 t dry oregano
1/2 t sugar
1/3 c red wine vinegar
2 T lemon juice
1 c olive oil
Salad
4 oz chick peas, lightly chopped
1 head iceberg lettuce, chopped in 1/4 - 1/2 in pieces
1 c basil leaves, chopped
1 c coarsely grated mozzarella
12 oz diced poached chicken breast
8 oz dry wine salami, diced
8 oz plum tom, diced, reserve half for garnish
1/2 c grated provolone, cheese, reserve half for garnish
3 thin green onions, thinly sliced, reserve half for garnish
8 lettuce leaves

Steps:

prep: Combine oil and water in small bowl and whisk well. cover with small plate and microwave on high for 10 seconds or til mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the micro 5 seconds. Remove from micro, whisk with a clean whisk, cover and let sit 1 min. In food processor, combine egg, Dijon, garlic, salt, pepper, dry mustard, oregono, sugar, vin, and lemon juice: process to blend. Slowly add olive oil til emulsified. Set aside. Combine peas, lettuce, basil, mozz, chick, salami and half of tom, prov and green onions. Toss with dressing. Divide evenly between 8 lettuce lined plates, Garnish with remaing tom, provo and green onions.