Honey Child’s Chopped Italian Salad

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Honey Child’s Chopped Italian Salad

Ingredients

  • For the Dressing:
  • 3 to 4 large cloves garlic finely minced
  • 1 cup good-quality extra-virgin olive oil
  • 1/2 cup Red Wine vinegar
  • ¼ cup apple cider vinegar
  • 1 large free range egg yolk
  • 2 salt packed anchovies
  • 1 Tablespoon dried oregano
  • 1 Tablespoon brown sugar
  • 1 Tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • Salad Ingredients
  • 2 to rn heads of ice cold Baby Cos
  • 1 can chickpeas rinsed and drained
  • 1 cup charred & marinated artichoke hearts drained and chopped
  • 1 medium yellow bell pepper chopped
  • 1 medium red bell pepper chopped
  • 2 medium tomatoes chopped
  • 1 punnet of baby grape tomatoes
  • ½ cup sliced Black ripe olives drained
  • 5 thin slices hard sweet salami chopped
  • 10 slices spicy pepperoni chopped
  • 8 baby Bocconcini quartered or 1 ball FRESH mozzarella cheese chopped
  • 1 red onion chopped
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • Med heat Pepperoncinis optional

Instructions

  • Dressing DIRECTIONS:
  • Place all ingredients in a blender, and process until creamy and smooth, 30 to 60 seconds.
  • Check your balance and seasoning. You may want extra fresh pepper
  • Serving Directions:
  • Place lettuce in large mixing bowl.
  • Add all the ingredients except garnish and mix well.

Notes

Handy Dandies:
I like to put each serving in a bowl, dress and toss.
That way any leftovers can be made into the best pita sandwich the next day.

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