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
salami, cut into thin strips
provolone, cut into thin strips
red or yellow pepper, cut into thin strips
white mushrooms, sliced
can garbanzo beans, drained and rinsed
fresh basil, sliced thin into ribbons
arugula or other lettuce of your choice cut into bite-sized pieces
Parmesan cheese, shaved with your vegetable peeler
extra virgin olive oil
white balsamic vinegar
fresh parsley, chopped
In This Recipe
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.
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.