CA Kitchen Chopped Salad with Herbed Vinaigrette
1 teaspoon minced fresh garlic
2 tsp. minced fresh shallot
2 Tbsp. Dijon mustard
1 1/2 tsp. dried oregano
2 tsp. dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 C. red wine vinegar
1 1/3 cups pure, mild-flavored olive oil
3 Tbsp. grated Parmesan cheese
1/2 head iceberg lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
1/2 head romaine lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
12 large leaves basil, chopped into 1/16-inch-wide strips
2 cups (1/3 pound) dry Italian salami, cut into thin strips
3 cups (2/3 pound) shredded mozzarella cheese
1 C. chopped garbanzo beans
4 cups (2 pound) ripe tomatoes, diced 1/2 inch
3 cups (1 pound) turkey breast, diced 1/2 inch
2 Tbsp., chopped scallions, 1/4-inch pieces
Process all ingredients except oil and Parmesan using a hand-held, propeller-blade type mixer (or use a whisk in a small bowl). Slowly blend in oil. When all oil has been incorporated, stir in Parmesan. Set aside in the refrigerator.
To make the salad:
Toss first 6 ingredients and dressing together in a large mixing bowl. Transfer the salad to chilled salad plates. Surround each serving with a ring of diced tomatoes and top with diced turkey breast. Garnish with chopped scallions.
Note: If so desired, all ingredients can be tossed together instead of being composed on the plate as described earlier.