Ingredients: |
Ingredients: Italian Vinaigrette:
1 egg yolk
1 tbsp water
1 tbsp Dijon mustard
2 tbsp minced garlic
1/2 tsp salt
1 tsp fresh ground black pepper
1/2 tsp dry mustard
2 tsp dried oregano
1/3 cup red wine vinegar
2 tbsp lemon juice
1 cup olive oil
Salad:
1 head iceberg lettuce, chopped in to pieces
1 cup fresh basil leaf, chopped
12 oz diced poached chicken
8 oz salami, diced
8 oz plum tomatoes, diced, divided
3 thin green onions, thinly sliced, divided
8 lettuce leaves
Additional chopped veggies as wanted (asparagus, celery, bell peppers etc.)
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Directions: |
Directions:To prepare vinaigrette:
Combine egg yolk and water in a small bowl; 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 for 5 seconds longer. Whisk. Cover then cook on high for 5 seconds. Remove from the microwave, whisk, cover and let set for 1 minute. (This process heats the egg enough to kill any harmful bacteria.)
In a food processor, combine egg mixture, mustard, garlic, salt, pepper, dry mustard, oregano, vinegar and lemon juice; process to blend. Slowly add olive oil while processing.
To prepare salad:
Toss iceberg lettuce, basil, chicken, salami, half of the tomatoes, half of the green onions with dressing. (You will not need all of the dressing. Refrigerate any that remains.)
Divide evenly between 2 lettuce lined plates. Garnish with remaining tomatoes, and green onions. |
This recipe for Italian Chopped Salad is from