Chopped Salad (From Cucina, Cucina! Restaurant)

Vickie Parks

By
@Northwestgal

This Chopped Salad that a very popular menu item at Cucina, Cucina! Italian Restaurants during the 1990s. It's really delicious. It takes a little extra effort for all the chopping, but it's worth it.


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Comments:

Serves:

6-8

Prep:

40 Min

Method:

No-Cook or Other

Ingredients

SALAD:

1 large
iceberg lettuce
1 3/4 c
cooked chicken, diced
4 large
roma tomatoes
5 oz
dry salami
3/4 c
grated mozzarella cheese
1/2 c
grated provolone cheese
8 1/2 oz
can garbanzo beans, drained
1/3 c
fresh basil leaves
1
bunch green onions

ITALIAN VINAIGRETTE:

1
egg yolk
1 Tbsp
water
1 Tbsp
dijon mustard
2 Tbsp
minced garlic
1/2 tsp
salt
1 tsp
black pepper
1/2 tsp
dry mustard
2 tsp
dried oregano
1/2 tsp
granulated sugar
1/3 c
red wine vinegar
2 Tbsp
lemon juice
1 c
extra virgin olive oil

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Low Carb