Marshall Fields' Salad

Dressing can be covered and refrigerated for up to 3 days. Makes extra dressing (about 2 C total), use to taste.

Marshall Fields' Salad
Marshall Fields' Salad

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • Vinaigrette:

  • 1/2

    C white balsamic vinegar

  • 1

    egg

  • 2

    Tbl minced shallots

  • 2

    tsp dijon mustard

  • 1

    tsp salt

  • 1

    tsp ground pepper

  • 1

    C olive oil

  • Salad:

  • 1 1/2

    heads romaine lettuce, julienned (3 C)

  • 6

    ounces hard salami, julienned (1 C)

  • 1

    rotisserie chicken, shredded into bite sized pieces (3 C)

  • 1

    C julienned provolone cheese

  • 1

    pt grape tomatoes, halved

  • 15 ounces can chick peas, drained and rinsed

  • 1

    bunch basil, thinly sliced

  • 1/2

    + C shaved Parmesan cheese

  • 1/2

    tsp salt and pepper

Directions

Vinaigrette: 1. Combine vinegar, egg, shallots, mustard, salt & pepper in blender and process. 2. With motor running, add the oil in a slow, steady stream to make an emulsion. Adjust salt & pepper and needed. Salad: 1. In a large bowl, combine lettuce, salami, chicken, provolone, tomatoes, chick peas, basil and parmesan and toss lightly. 2. Pour 1/2 C of the dressing over salad. 3. Toss well to coat. 4. Garnish with parmesan and serve immediately.

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