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italian chopped salad

(2 RATINGS)
23 Pinches 1 Photo
Northwestgal avatar
Renton, WA
Updated on Aug 8, 2014

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.

prep time 40 Min
cook time
method No-Cook or Other
yield 6-8 serving(s)

Ingredients

  • SALAD:
  • 1 large iceberg lettuce
  • 1 3/4 cups cooked chicken, diced
  • 4 large roma tomatoes
  • 5 ounces dry salami
  • 3/4 cup grated mozzarella cheese
  • 1/2 cup grated provolone cheese
  • 8 1/2 ounces can garbanzo beans, drained
  • 1/3 cup fresh basil leaves
  • 1 - bunch green onions
  • ITALIAN VINAIGRETTE:
  • 1 - egg yolk
  • 1 tablespoon water
  • 1 tablespoon dijon mustard
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 2 teaspoons dried oregano
  • 1/2 teaspoon granulated sugar
  • 1/3 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup extra virgin olive oil

How To Make italian chopped salad

  • 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.
  • Step 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.
  • Step 3
    Add the grated cheeses and drained garbanzo beans to the salad bowl. Finely chop the basil leaves, and add to the salad bowl.
  • Step 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.
  • Step 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.
  • Step 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).
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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