Marshall Fields' Salad

By talsy

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

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.