ITALIAN CHOPPED SALAD
This Chopped Salad that a very popular menu item at a local Italian Restaurant during the 1990s. It's really delicious. It takes a little extra effort for all the chopping, but it's worth it.
Provided by Vickie Parks
Categories Lettuce Salads
Time 40m
Number Of Ingredients 23
Steps:
- 1. FOR THE SALAD: Chop the lettuce into small bite-size pieces, and place in a large salad bowl. Add the diced chicken to the salad bowl.
- 2. Chop the tomatoes into small bite-size pieces, and add to the salad bowl. The dice the salami into about 1/2-inch pieces, and add to the salad bowl.
- 3. Add the grated cheeses and drained garbanzo beans to the salad bowl. Finely chop the basil leaves, and add to the salad bowl.
- 4. With kitchen shears and working over the salad bowl, snip the green onions into 1/4-inch pieces, allowing the pieces to drop into the salad bowl.
- 5. FOR THE VINAIGRETTE: Combine egg yolk and water in a small bowl and 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 thoroughly. Cover and return bowl to microwave oven and cook on High heat for 5 more seconds. Remove bowl from microwave oven, whisk thoroughly. Cover and let sit for 1 minute.
- 6. In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend thoroughly. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1½ cups, which you may not need all of it; refrigerate the excess).
- 7. Add about 1/2 to 1 cup of the Italian Vinaigrette to the salad, and toss the salad gently with salad tongs or two large serving spoons. Add more vinaigrette, if desired.
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