Guys Chop Chop Bread Salad Recipes

TUSCAN TOSSED SALAD

Steps:

• Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack., For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers., In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

CHOP CHOP SALAD

Steps:

• In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
• Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
• Note
• If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
• Variations
• Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).

PALOMINO CHOP CHOP SALAD

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.

GUY'S CHOP CHOP BREAD SALAD

Steps:

• Preheat oven to 350 degrees.
• Place bread cubes on baking sheet and toast until crisp.
• Meanwhile, in a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil.
• Drizzle in the vinegars, oil and season with salt and pepper.
• Toss again.
• Let sit for 15 to 20 minutes in the refrigerator.
• When ready to serve, toss together with the toasted bread cubes.
• Gently fold in goat or Feta cheese, avocado and adjust seasoning, if necessary.
• Serve.

CHOP CHOP SALAD

Steps:

• For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
• For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
• For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
• Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.

CHOPPED GARDEN SALAD

Steps:

• Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

BREAD SALAD

Steps:

• Combine bread, tomatoes and basil in large bowl.
• In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar.
• Add olive oil in a stream to emulsify.
• Toss bread mixture and dressing.
• Allow to stand for at least 20 minutes so the bread can absorb the dressing.