Categories: Salad
Ingredients
- Dressing:
- 1/3 cup olive oil
- 3 tbsp. white wine vinegar
- 1/2 lemon, juiced
- 2 tsp Dijon
- 2 tsp superfine sugar
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper
- Salt and pepper
- Salad Base:
- 1 head romaine, chopped
- 1 small head radicchio, quartered, cored and chopped
- 1/2 seedless cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 pint grape tomatoes, halved
- 4 to 5 slices deli-cut provolone, chopped into small pieces
- 1/4 cup drained sliced cherry peppers from a jar, coarsely chopped
- Chef's Salad Toppings:
- 1/3 lb. bresaola from the deli section, thinly sliced
- 1/3 lb. thinly sliced prosciutto
- 4 hard-boiled eggs, peeled and halved
- Optional Toppings:
- Marinated artichokes with stems (halved), marinated sun-dried tomatoes (sliced), marinated mushroom caps, and caper berries
Directions
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For the dressing, place all the ingredients except the salt and pepper in a mason jar; shake vigorously until combined. Season with salt and pepper.
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In a large bowl, toss all the salad ingredients with the dressing. Divide among plates or arrange on a large platter.
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Arrange the meats and eggs on top of the salad in sections. Top with the artichokes, sun-dried tomatoes, mushrooms and caper berries.