Real Recipes From Real Home Cooks ®

italian chopped salad

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

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.

(2 ratings)
yield 6 -8
prep time 40 Min
method No-Cook or Other

Ingredients For italian chopped salad

  • SALAD:
  • 1 lg
    iceberg lettuce
  • 1 3/4 c
    cooked chicken, diced
  • 4 lg
    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
  • 1
    egg yolk
  • 1 Tbsp
  • 1 Tbsp
    dijon mustard
  • 2 Tbsp
    minced garlic
  • 1/2 tsp
  • 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

How To Make italian chopped salad

  • 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.