Kitchen Chopped Salad with Herbed Vinaigrette
Ingredients
- Herb-Mustard Vinaigrette:
- 1 tsp. minced fresh garlic
- 2 tsp. minced fresh shallot
- 2 Tbs. Dijon mustard
- 1 1/2 tsp. dried oregano
- 2 tsp. dried parsley
- 1/2 tsp. ground black pepper
- 1/4 tsp. kosher salt
- 1/4 C. red wine vinegar
- 1 1/3 C. pure, mild-flavored olive oil
- 3 Tbs. grated Parmesan cheese
- Salad:
- 1/2 head iceberg lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
- 1/2 head romaine lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
- 12 large leaves basil, chopped into 1/16-inch-wide strips
- 2 C. (1/3 lb.) dry Italian salami, cut into thin strips
- 3 C. (2/3 lb.) shredded mozzarella cheese
- 1 C. chopped garbanzo beans
- 4 C. (2 lb.) ripe tomatoes, diced 1/2 inch
- 3 C. (1 lb.) turkey breast, diced 1/2 inch
- 2 Tbs., chopped scallions, 1/4-inch pieces
Directions
To make the dressing: Process all ingredients except oil and Parmesan using a hand-held, propeller-blade type mixer (or use a whisk in a small bowl). Slowly blend in oil. When all oil has been incorporated, stir in Parmesan. Set aside in the refrigerator. To make the salad: Toss first 6 ingredients and dressing together in a large mixing bowl. Transfer the salad to chilled salad plates. Surround each serving with a ring of diced tomatoes and top with diced turkey breast. Garnish with chopped scallions.
