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Cucina! Cucina! Chopped Salad (Copycat)

5.0(6)

Source: Cucina! Cucina! restaurant - Seattle, Washington I love salads...good salads....and this one is one! I have made this repeatedly since finding the recipe. I usually substitute an equivalent amount of egg beaters for the fresh egg instead of completing the microwave step. Don't skip the basil...it really adds a lot! (Sometimes I mix in about 1/3 cup of grated parmesan before I add the oil...it is a nice addition*)

by Cook4_6·published 2008-08-07

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Salad Dressings

Servings

8 serving(s)

Total time

16 min

prep 15 min

Calories / serving

511 kcal

Ingredients (23)

serves

1 egg yolkegg
1 tablespoon waterwater
1 tablespoon Dijon mustarddijon-mustard
2 tablespoons minced garlicgarlic
1/2 teaspoon saltsalt
1 teaspoon fresh coarse ground black pepperpepper
1/2 teaspoon dry mustardmustard
2 teaspoons dried oreganooregano
1/2 teaspoon granulated sugarsugar
1/3 cup red wine vinegarred-wine-vinegar
2 tablespoons lemon juicelemon-juice
1/3 cup grated parmesan cheese (optional)parmesan
1 cup olive oilolive-oil
4 ounces cooked chickpeas, lightly choppedchickpea
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieceslettuce
1 cup fresh basil leaf, choppedbasil
1 cup coarsely grated mozzarella cheesemozzarella
12 ounces diced poached chicken breasts
8 ounces dry wine salami, dicedsalami
8 ounces plum tomatoes, diced, dividedtomato
1/2 cup grated provolone cheese, dividedprovolone
3 thin green onions, thinly sliced, dividedscallion
8 lettuce leaveslettuce

01To prepare vinaigrette: Combine egg yolk and water in a small bowl; 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, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.).
02In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Blend in grated parmesan if you choose to add it. Slowly add olive oil, processing until emulsified. Set aside.
03To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.).
04Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.

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