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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. 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 |
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 1/2 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.
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