Palomino Chop Chop Salad

By Rander9576

Ingredients

• Servings 2
• Units US
• 3 cups julienne-sliced romaine lettuce
• 1 tablespoon julienne-sliced fresh basil
• 2 tablespoons italian provolone cheese, cut in 1/4-inch cubes
• 1 tablespoon garbanzo beans
• 2 tablespoons genoa salami or 2 tablespoons wine salami
• 3 tablespoons powdered parmesan cheese
• 1 ⁄4 cup julienne-sliced smoked turkey breast
• chopped tomato (to garnish)
• freshly cracked pepper
• balsamic vinaigrette
• 2 pasteurized egg yolks
• 3 ⁄4 cup balsamic vinegar
• 3 finely minced garlic cloves
• 3 ⁄4 teaspoon kosher salt
• 1 ⁄4 teaspoon black pepper
• 2 cups olive oil

Details

Servings 4
Adapted from food.com

Preparation

Step 1

Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.

Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.

Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.