ITALIAN CHOPPED SALAD
This Chopped Salad that a very popular menu item at a local Italian Restaurant during the 1990s. It's really delicious. It takes a little extra effort for all the chopping, but it's worth it.
Provided by Vickie Parks
Categories Lettuce Salads
Time 40m
Number Of Ingredients 23
Steps:
- 1. FOR THE SALAD: Chop the lettuce into small bite-size pieces, and place in a large salad bowl. Add the diced chicken to the salad bowl.
- 2. Chop the tomatoes into small bite-size pieces, and add to the salad bowl. The dice the salami into about 1/2-inch pieces, and add to the salad bowl.
- 3. Add the grated cheeses and drained garbanzo beans to the salad bowl. Finely chop the basil leaves, and add to the salad bowl.
- 4. With kitchen shears and working over the salad bowl, snip the green onions into 1/4-inch pieces, allowing the pieces to drop into the salad bowl.
- 5. FOR THE VINAIGRETTE: Combine 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 thoroughly. Cover and return bowl to microwave oven and cook on High heat for 5 more seconds. Remove bowl from microwave oven, whisk thoroughly. Cover and let sit for 1 minute.
- 6. In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend thoroughly. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1½ cups, which you may not need all of it; refrigerate the excess).
- 7. Add about 1/2 to 1 cup of the Italian Vinaigrette to the salad, and toss the salad gently with salad tongs or two large serving spoons. Add more vinaigrette, if desired.
CUCINA! CUCINA! CHOPPED SALAD (COPYCAT)
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*)
Provided by Cook4_6
Categories Salad Dressings
Time 16m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- To 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.).
- In 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.
- To 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.).
- Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.
Nutrition Facts : Calories 511.3, Fat 43.6, SaturatedFat 11.2, Cholesterol 84.9, Sodium 738.5, Carbohydrate 10.4, Fiber 2.6, Sugar 3.5, Protein 20.4
LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA
Found this in our local newspaper years ago. It is said to be the clone of the Restaurant Cucina Cucina. A family favorite. I make it with spicy bulk Italian chicken sausage, as the lentils really off-set the spiciness of the sausage. I use only 2 teaspoons of the mustard, but 2 1/2 tablespoons of the apple cider vinegar.
Provided by Grannydragon
Categories Lentil
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot.
- To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed.
- Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes.
- When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach.
- Season to taste with salt and pepper.
- Return soup to the boil, then reduce heat to simmer for 5 minutes.
- Serve hot with freshly grated parmesan cheese on top.
Nutrition Facts : Calories 274.9, Fat 18.4, SaturatedFat 9.7, Cholesterol 49.3, Sodium 774.9, Carbohydrate 17.5, Fiber 6.2, Sugar 3.1, Protein 11.9
CUCINA! CUCINA! CHOPPED SALAD
Steps:
- prep: Combine oil and water in small bowl and whisk well. cover with small plate and microwave on high for 10 seconds or til mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the micro 5 seconds. Remove from micro, whisk with a clean whisk, cover and let sit 1 min. In food processor, combine egg, Dijon, garlic, salt, pepper, dry mustard, oregono, sugar, vin, and lemon juice: process to blend. Slowly add olive oil til emulsified. Set aside. Combine peas, lettuce, basil, mozz, chick, salami and half of tom, prov and green onions. Toss with dressing. Divide evenly between 8 lettuce lined plates, Garnish with remaing tom, provo and green onions.
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- To 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.)
- In a food processor or an immersion blender, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.
- To 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.) Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.
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- First, prepare the 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.)
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- 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.
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- To prepare the salad: Combine the chick peas, iceberg lettuce, basil, mozzarella, chicken, salami and half of the tomatoes, provolone and green onions. Toss with the dressing. Divide evenly between 8 lettuce-lined plates. Garnish with the remaining tomatoes, provolone and green onions.
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