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Italian Chopped Salad
This makes a main-course salad. Reduce the quantities for a
side-salad.
What you need
- 1 head Romain lettuce, discard the outer greenest leaves and use the
heart
- 1/4 head Green Cabbage
- 1 1/2 cups grated carrot
- 1 cup diced red bell pepper
- 1 can (15oz) palm hearts or artichoke hearts in water
- 1 can (15oz) dark red kidney beans
- 1 medium cucumber, english or persian, skin on
- 1 small dry salami
- 1/4-1/3 lb mozzarella cheese
- 1/2 cup red wine vinegar
- 1 med or large clove garlic, minced or grated
- 1 tsp dijon mustard
- 1/2-3/4 tsp agave or other sweetener (optional)
- 1/4-1/3 cup olive oil
- 1 1/2 tsp kosher salt
- Fresh black pepper
- Several Roma tomatoes, quartered lengthwise or sliced across depending on
size
- 1 small avocado, diced
- Fresh Basil leaves, torn or chiffonade
How to make it
- Slice romain leaves across into 1/2 inch strips and place in a very
large bowl - you need lots of room to toss this and can transfer to
another bowl to serve
- Remove outer leaves of cabbage, remove core and slice across to create
shreds
- Add cabbage, carrot and bell pepper to the bowl
- Slice cucumber into thin slices or dice and add to bowl
- Drain palm hearts and add to bowl
- In a strainer or colander, drain kidney beans and rinse under cold
water - allow to drain thoroughly
- Cut about 1/4-1/3 lb dry salami into 1/4 inch dice and add to bowl
- Cut Mozzarella cheese into 1/4 inch dice and add to bowl
- Add kidney beans
- In a small bowl combine vinegar, garlic, mustard and fructose until
well blended
- Slowly whisk in olive oil
- Add salt and pepper to bowl and pour over the dressing
- Toss thoroughly to coat
- Transfer to an alternate bowl if desired and scatter tomatoes, avocado
and basil over the top
Serves 4 as a main course with French bread
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