American

CHOPPED SALAD WITH GREENĀ VINAIGRETTE

by:
April 19, 2019
Photo by Laurie
Author Notes

Is there anything better than a salad loaded with all the ingredients of a great sandwich? Salami, cheese, peppers, mushrooms, hummus (OK, garbanzo beans), basil and arugula...great between two slices of bread and great in a bowl topped with creamy white balsamic vinaigrette (that happens to be green).

This is adapted from the Marshall Field's cookbook. Those department store restaurants really knew what they were doing. The hard-boiled egg in the dressing is a secret weapon. You don't taste egg, but it boosts the depth and creaminess and you don't have to worry about those scary "if salmonella is a problem in your area" warnings that you see with raw eggs. —Laurie

  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 4 for a meal, 8 for a side
Ingredients
  • Salad
  • 1/2 pound salami, cut into thin strips
  • 1/2 pound provolone, cut into thin strips
  • 1 red or yellow pepper, cut into thin strips
  • 8 ounces white mushrooms, sliced
  • 1 can garbanzo beans, drained and rinsed
  • 1/2 cup fresh basil, sliced thin into ribbons
  • 8 cups arugula or other lettuce of your choice cut into bite-sized pieces
  • Parmesan cheese, shaved with your vegetable peeler
  • Green Vinaigrette
  • 1 cup extra virgin olive oil
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons shallot, chopped
  • 1 egg, hard-boiled
  • 2 teaspoons dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
In This Recipe
Directions
  1. Put everything in the blender except oil. Flip it on and blend to combine, then add oil in a few additions and process until it pulls together and is smooth.
  2. Assemble salad ingredients on a large platter. Drizzle with vinaigrette and serve remaining on the side. Serve with good bread for cleaning up the bowl.

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