Maggiano's Little Italy Chop Salad
"I tried this last night at Maggiano's and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making "Crispy Crumbled Prosciutto" instead of pan frying prosciutto, but either works...."
INGREDIENTS
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1/2 head iceberg lettuce, in 1/2-inch dice
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1 head romaine lettuce, in 1/2-inch dice
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2 plum tomatoes, in 1/2-inch dice
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1/2 cup danish blue cheese, crumbled
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1/2 cup prosciutto, pan fried until crispy and chopped
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Italian dressing (recipe follows)
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1 Avocado, small dice
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1 teaspoon prosciutto, pan fried
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1 1/2 teaspoons Coleman's dry mustard (or S&B Oriental Hot Mustard powder)
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2 tablespoons granulated sugar (or Splenda)
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1/4 cup water
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1 1/2 teaspoons garlic, finely minced
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2 tablespoons red wine vinegar
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1/4 cup white vinegar
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salt, to taste
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3/4 cup canola oil
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1/2 cup virgin olive oil
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1/2 teaspoon crushed red pepper flakes (omit if using hot mustard)
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1/2 teaspoon whole black peppercorn, fresh ground
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1/4 teaspoon fresh oregano (or 3/4 t. dried oregano)
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1/2 cup parmesan cheese, grated
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