Italian Chopped Salad

1
Vickie Parks

By
@Northwestgal

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.

Rating:

★★★★★ 2 votes

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

How to Make Italian Chopped Salad

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.

Printable Recipe Card

About Italian Chopped Salad

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



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