Chopped Antipasto Salad with White Balsamic Vinaigrette
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| Serves | 4 |
| By author | margaret at The Right Recipe |
Ingredients
- 1/2 cup white balsamic vinegar
- 1 egg
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- teaspoon freshly ground black pepper
- 1 cup olive oil
- 1 1/2 head romaine lettuce (chopped)
- 6oz hard salami (julienned, about one cup)
- 1 rotisserie chicken (meat shredded into-bite sized pieces)
- 1 cup julienned provolone cheese
- 1 pint grape tomatoes (halved)
- 15 oz. can chickpeas (drained and rinsed)
- 1 bunch fresh basil (leaves thinly sliced)
- 1/2 cup shaved parmesan cheese
- salt and pepper to taste
Directions
| 1. | For the vinaigrette: Combine first six ingredients in a blender and pulse to combine. With the motor running, add the oil in a slow, steady stream to make an emulsion. Adjust the seasoning with salt and pepper if necessary. Will keep covered and refrigerated, 3 days. |
| 2. | For the salad: In a large bowl, combine the lettuce, salami, chicken, provolone, tomatoes, chickpeas, basil and Parmesan and toss lightly. Pour 1/2 cup of the dressing over the salad and season with salt and pepper. Toss well to coat, garnish with extra Parmesan and serve immediately. |