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Wednesday, June 19, 2002 - Page updated at 12:00 AM

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Recipe

Cucina! Cucina! Chopped Salad

8 servings

Italian Vinaigrette:

1 egg yolk
1 tablespoon water
1 tablespoon Dijon mustard
2 tablespoons minced garlic
½ teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard
2 teaspoons dry oregano
½ teaspoon sugar
1/3 cup red-wine vinegar
2 tablespoons lemon juice
1 cup olive oil

Salad:

4 ounces cooked chick peas, lightly chopped
1 head iceberg lettuce, chopped in ¼- to ½-inch pieces
1 cup basil leaves, chopped
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breast
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced, reserve half for garnish
½ cup grated provolone cheese, reserve half for garnish
3 thin green onions, thinly sliced, reserve half for garnish
8 lettuce leaves

1. To prepare the vinaigrette: Combine the 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 with a clean whisk. Cover and return to the microwave 5 seconds. Remove from the microwave oven, whisk with a clean whisk, cover and let sit 1 minute.

2. In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1-½ cups; refrigerate the excess.)

3. To prepare the salad: Combine the chick peas, iceberg lettuce, basil, mozzarella, chicken, salami and half of the tomatoes, provolone and green onions. Toss with the dressing. Divide evenly between 8 lettuce-lined plates. Garnish with the remaining tomatoes, provolone and green onions.

From Cucina! Cucina! restaurant.

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