Palomino Chop Chop Salad

My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 3  cups  julienne-sliced romaine lettuce
• 1  tablespoon  julienne-sliced fresh basil
• 2  tablespoons  italian provolone cheese, cut in 1/4-inch cubes
• 1  tablespoon garbanzo beans
• 2  tablespoons  genoa salami or 2  tablespoons  wine  salami
• 3  tablespoons  powdered parmesan cheese
• 1⁄4 cup  julienne-sliced  smoked turkey breast
•  chopped tomato (to garnish)
•  freshly cracked pepper

• balsamic vinaigrette

• 2  pasteurized  egg yolks
• 3⁄4 cup  balsamic vinegar
• 3  finely minced garlic cloves
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 2  cups olive oil

Directions

1. Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
2. Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
3. Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.