While I didn't understand these pearls of wisdom at the time, I totally get it now. I make the same salad combinations week in and week out. I think it's because I grab the same vegetables at the grocery store every trip, and I just go with what I know works. Can't someone provide me with some inspiration?
And then I started to pay attention. Now when I go to restaurants, and I have a dish I love, I try to use the experience to propel new ideas in my own kitchen. That's how I came up with this Beet Salad recipe, and it's also how this Cucina Cucina style chopped salad came to find a regular spot on my weekly menu.
If you've had the chopped salad at Cucina Cucina, you know it's delicious. It's a salad worth your time and chopping. If you have never had the chopped salad from Cucina Cucina, well I suggest you get your booty to the store, get these ingredients, and settle in to inhale a delicious meal.
What are your favorite salad combinations? Let me know by clicking on the comments link at the bottom of the post.
1 head organic romaine lettuce, chopped in 1/4 to 1/2 inch pieces
1 cup organic basil leaves, chopped (the more the better)
2 cans organic garbanzo beans (chickpeas)
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breast, chilled
8 ounces. dry wine salami, diced
8 ounces plum tomatoes, diced
1/2 cup grated pecorino romano cheese, reserve half for garnish
1 egg yolk
1 Tbsp. water
1 Tbsp. Dijon mustard
2 Tbsp. minced garlic
1/2 teaspoon salt
1 teaspoon coarse black pepper
1/2 teaspoon dry mustard
2 tsp. dry oregano
1/2 teaspoon sugar
1/3 C. red wine vinegar
2 Tbsp. lemon juice
1 C. olive oil
To prepare the dressing: Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the microwave 5 seconds. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute.