Chop Salad With Dried Cranberries And Ricotta Salata Recipes

GREEN BEAN & ARUGULA SALAD WITH RICOTTA SALATA

Green Bean & Arugula Salad With Ricotta Salata image

Make and share this Green Bean & Arugula Salad With Ricotta Salata recipe from Food.com.

Provided by evelynathens

Categories Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons champagne vinegar
2 large shallots, minced
3 tablespoons extra virgin olive oil
3 tablespoons walnut oil
salt & freshly ground black pepper
1 1/2 lbs French haricots vert, blossom ends trimmed
1/2 lb baby arugula
4 ounces pecorino romano cheese or 4 ounces ricotta salata
4 dozen nicoise olives

Steps:

To prepare the vinaigrette, combine the vinegar and shallots in a bowl. Whisk in the oils. Season with salt and pepper. Set aside for 30 minutes.
For the salad: Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook until they are just tender, about 5 minutes. Drain well and dry thoroughly in a dish towel.
In a large bowl, combine the beans, arugula and dressing. Toss well. Taste and adjust the seasonings. Using a cheese plane, shave the cheese into the bowl in paper-thin slices. Toss gently to break the cheese up slightly. Transfer to a serving bowl or platter. Scatter the olives around the salad.

Nutrition Facts : Calories 181.8, Fat 14.3, SaturatedFat 3.6, Cholesterol 14.7, Sodium 183.6, Carbohydrate 8.5, Fiber 3.4, Sugar 1.9, Protein 6.9

PALOMINO CHOP CHOP SALAD

Palomino Chop Chop Salad image

My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.

Provided by deborahk

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

3 cups julienne-sliced romaine lettuce
1 tablespoon julienne-sliced fresh basil
2 tablespoons italian provolone cheese, cut in 1/4-inch cubes
1 tablespoon garbanzo beans
2 tablespoons genoa salami or 2 tablespoons wine salami
3 tablespoons powdered parmesan cheese
1/4 cup julienne-sliced smoked turkey breast
chopped tomato (to garnish)
freshly cracked pepper
2 pasteurized egg yolks
3/4 cup balsamic vinegar
3 finely minced garlic cloves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups olive oil

Steps:

Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.

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