CHOPPED SALAD W/CREAMY GARLIC VINAIGRETTE

CHOPPED SALAD W/CREAMY GARLIC VINAIGRETTE image

Yield 4

Number Of Ingredients 20

For the dressing: (Makes too much, CUT 1/2)
2 to 3 large cloves garlic, pressed or minced (about 1 tablespoon)
1 cup good-quality extra-virgin olive oil
1/3 cup red wine vinegar
1 large egg yolk, preferably organic
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
For the salad:
(original recipe, ADD 1 lb. SALMON to sub meat)
8 ounces (about 1 heaping cup) cooked, chopped chicken breast
6 to 8 slices bacon, cooked and crumbled
3 ounces Genoa salami, chopped
2 to 3 Roma tomatoes, seeded and chopped
1 to 2 large romaine hearts, chopped
1 small red onion, chopped and soaked in cold water for 5 to 10 minutes
1 cup garbanzo beans, drained and rinsed
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Kosher salt and freshly ground black pepper

Steps:

For the dressing, combine the garlic, oil, vinegar, egg yolk, sugar, mustard, and a generous pinch of salt and pepper in a blender, and process until creamy and smooth, 30 to 60 seconds. For the salad, combine the chicken, bacon, salami, tomatoes, lettuce, onion, garbanzo beans, mozzarella, and Parmesan in a large bowl. Season with salt and pepper and gently toss until mixed. Add enough dressing to lightly coat. Taste and add more dressing, salt, and pepper if desired.