2 T. Italian Provolone cheese, cut in 1/4 inch cubes
1 T. Garbanzo beans
2 T. Genoa salami
3 T. powdered Parmesan cheese
1/4 C. Julienne sliced smoked turkey breast
Tomato wedges for garnish
Freshly cracked pepper
DRESSING-
2 pasteurized egg yolks
3/4 C. Balsamic vinegar
3 cloves finely minced garlic
3/4 tsp. Kosher salt
1/4 tsp. black pepper
2 C. Olive Oil
Instructions
Make dressing in a mixing bowl. Whisk egg yolks for
2 to 3 minutes, then add vinegar, garlic, salt and
pepper. Whisk 2 to 3 minutes. Slowly add oil to
emulsify. Refrigerate until needed.
Combine greens, basil provolone, garbanzos, salami
in a bowl; add 1/2 C. dressing. Toss to combine. Add
parmesan
Place salad on plate; top with turkey and tomato.
Serve with pepper mill. The restaurant offers this
as 1 large serving but it easily feeds 2.
Be Careful! Makes a TON of dressing if you use
those measurements.
Originally Submitted
1/2/2012
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