Maggiano's Little Italy Chop Salad
photo by Cook4_6
- Ready In:
- 30mins
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
-
Salad
- 1⁄2 head iceberg lettuce, in 1/2-inch dice
- 1 head romaine lettuce, in 1/2-inch dice
- 2 plum tomatoes, in 1/2-inch dice
- 1⁄2 cup danish blue cheese, crumbled
- 1⁄2 cup prosciutto, pan fried until crispy and chopped
- Italian dressing (recipe follows)
-
Garnish
- 1 avocado, small dice
- 1 teaspoon prosciutto, pan fried
-
Dressing
- 1 1⁄2 teaspoons Coleman's dry mustard (or S&B Oriental Hot Mustard powder)
- 2 tablespoons granulated sugar (or Splenda)
- 1⁄4 cup water
- 1 1⁄2 teaspoons garlic, finely minced
- 2 tablespoons red wine vinegar
- 1⁄4 cup white vinegar
- salt, to taste
- 3⁄4 cup canola oil
- 1⁄2 cup virgin olive oil
- 1⁄2 teaspoon crushed red pepper flakes (omit if using hot mustard)
- 1⁄2 teaspoon whole black peppercorn, fresh ground
- 1⁄4 teaspoon fresh oregano (or 3/4 t. dried oregano)
- 1⁄2 cup parmesan cheese, grated
directions
- Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
- Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
- Serve, topping each portion with garnish.
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Reviews
-
I made this yesterday for a family Italian dinner I hosted. Made exactly as recipe, other than I mixed the avocado into it along with all ingredients. Also had Gorgonzola instead of Blu Cheese, but just had it on the side for who ever wanted it. It was such a hit, everyone raved about it. Just like Maggianos!
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This is a a review of the dressing, which was top notch. I just threw everything, including the whole garlic cloves, into the VitaMix and let 'er rip - turned out to be a lovely creamy Italian dressing. I added some lemon pepper because I put that in everything, and used freshly grated Romano because that's what I had - terrific dressing - thank you!
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I've always been a fan of the chopped salad at Maggiano's so I've wanted to try to make it myself for some time now. I'm not much of a cook so I was a bit intimated when it called for a food processor. Well... I used my "magic bullet" for the dressing and it turned out great. My husband (who doesn't really like salad), couldn't get enough of this one. Thanks!!!
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.