Categories: Salad
Ingredients
- For the dressing:
- 2 to 3 large cloves garlic, pressed or minced (about 1 tablespoon)
- 1 cup good-quality extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 large egg yolk, preferably organic
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- For the salad:
- 8 ounces (about 1 heaping cup) cooked, chopped chicken breast
- 6 to 8 slices bacon, cooked and crumbled
- 3 ounces Genoa salami, chopped
- 2 to 3 Roma tomatoes, seeded and chopped
- 1 to 2 large romaine hearts, chopped
- 1 small red onion, chopped and soaked in cold water for 5 to 10 minutes
- 1 cup garbanzo beans, drained and rinsed
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Kosher salt and freshly ground black pepper
Directions
- For the dressing, combine the garlic, oil, vinegar, egg yolk, sugar, mustard, and a generous pinch of salt and pepper in a blender, and process until creamy and smooth, 30 to 60 seconds.
-
For the salad, combine the chicken, bacon, salami, tomatoes, lettuce, onion, garbanzo beans, mozzarella, and Parmesan in a large bowl. Season with salt and pepper and gently toss until mixed. Add enough dressing to lightly coat. Taste and add more dressing, salt, and pepper if desired.