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.
CUCINA! CUCINA! CHOPPED SALAD
Steps:
- 1. To prepare the dressing: Combine the 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 with a clean whisk. Cover and return to the microwave 5 seconds longer. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute. 2. In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add the olive oil, processing until emulsifies. Set aside. 3. To prepare the salad: Combine the chick peas, lettuce, basil, mozzarella, chicken, salami, tomatoes, provolone and green onions. Toss with the dressing.
ITALIAN CHOPPED SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
- For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
- In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.
CUCINA! CUCINA! CHOPPED SALAD (COPYCAT)
Source: Cucina! Cucina! restaurant - Seattle, Washington I love salads...good salads....and this one is one! I have made this repeatedly since finding the recipe. I usually substitute an equivalent amount of egg beaters for the fresh egg instead of completing the microwave step. Don't skip the basil...it really adds a lot! (Sometimes I mix in about 1/3 cup of grated parmesan before I add the oil...it is a nice addition*)
Provided by Cook4_6
Categories Salad Dressings
Time 16m
Yield 8 serving(s)
Number Of Ingredients 23
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
ITALIAN CHOPPED SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.
CUCINA! CUCINA! CHOPPED SALAD
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.
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- First, prepare the 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 or an immersion blender, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.
- For the 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.)
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- To prepare the dressing: Combine the 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 with a clean whisk. Cover and return to the microwave 5 seconds. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute.
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