Cucina! Cucina! Chopped Salad (Copycat)
- Ready In:
- 16mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
-
Italian Vinaigrette
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 2 tablespoons minced garlic
- 1⁄2 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon dry mustard
- 2 teaspoons dried oregano
- 1⁄2 teaspoon granulated sugar
- 1⁄3 cup red wine vinegar
- 2 tablespoons lemon juice
- 1⁄3 cup grated parmesan cheese (optional)
- 1 cup olive oil
-
Salad
- 4 ounces cooked chickpeas, lightly chopped
- 1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
- 1 cup fresh basil leaf, chopped
- 1 cup coarsely grated mozzarella cheese
- 12 ounces diced poached chicken breasts
- 8 ounces dry wine salami, diced
- 8 ounces plum tomatoes, diced, divided
- 1⁄2 cup grated provolone cheese, divided
- 3 thin green onions, thinly sliced, divided
- 8 lettuce leaves
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 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.).
- In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Blend in grated parmesan if you choose to add it. Slowly add olive oil, processing until emulsified. Set aside.
- To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.).
- Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.
Questions & Replies
-
Does anyone remember that dome cake that they used to have at Cucina Cucina? It was made in a bowl and turned upside down and sliced. It had a filling made of chocolate and strawberry ricotta. I think it had a ganache and some candied nuts on the outside. I'd do anything for that recipe and just one more bite...
Reviews
-
This is my new favorite salad!! I made the dressing "as is" but halved everything except the whole egg yolk. The amount of dressing made plenty for 8 servings in my opinion. Chopped salad can use all your favorite veggies and ingredients. I used iceburg and romaine lettuce, garbonzo beans, cauliflower, broccoli, red and yellow pepper, grape tomatoes, cucumber, diced pastrami, peas and corn (frozen - thawed). DELISH! This salad will be made often. Thanks for sharing!!
see 1 more reviews
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.