Menu Enter a recipe name, ingredient, keyword...

á-4964

Marshall Fields' Salad

By

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

Google Ads
Rate this recipe 0/5 (0 Votes)
Marshall Fields' Salad 0 Picture

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

Details

Servings 4
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

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.

Review this recipe