December 17, 2012

Chopped Salad with Green Vinaigrette

Chopped salad with green vinaigrette


Is there anything better than a salad loaded with all the ingredients of a great sandwich? Salami, cheese, peppers, mushrooms, hummus (OK, garbanzo beans), basil and arugula...great between two slices of bread and great in a bowl topped with creamy white balsamic vinaigrette (that happens to be green).

Feels healthy and makes everyone happy. Even kind husbands who just shoveled us out of the first "I hope school is closed tomorrow" winter whopper.

This is adapted from the Marshall Field's (now Macy's) cookbook. I tell you - those department store restaurants really knew what they were doing. The hard-boiled egg in the dressing is a secret weapon. You don't taste egg, but it boosts the depth and creaminess and you don't have to worry about those scary "if salmonella is a problem in your area" warnings that you see with raw eggs.

Chopped Salad


Makes enough for 4 servings

½ lb. salami, sliced thick and cut into matchstick size strips
½ lb. Provolone cheese, cut into matchstick size strips
1 pepper (orange or red), cut into (you guessed it) strips
1 package (8 oz.) white mushrooms, caps sliced
1 can garbanzo beans, drained and rinsed
½ cup fresh basil, sliced into thin ribbons
8 cups arugula or other lettuce of your choice cut into bite-sized pieces
Parmesan cheese, shaved with your vegetable peeler 

Green Vinaigrette

Makes about 2 cups

1 cup olive oil
1/2 cup white balsamic vinegar
2 tablespoons chopped parsley
2 tablespoons chopped shallot
1 hard boiled egg, roughly chopped
2 teaspoons dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper

Put everything in the blender except oil. Flip it on and blend to combine, then add oil in a few additions and process until it pulls together and is smooth.










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