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Vinaigarette yellow mustard egg yolk extra-virgin olive oil vinegar salt egg yolk Salad white Cheddar pepperoni cucumber green brined olives black oil golden raisins pistachios vinaigrette fresh basil cracked pepper
Viewed: 10 - Published at: 5 years agoIngredients
- Champagne vinaigarette
- 1/4 teaspoon yellow mustard
- 1 egg yolk
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons Champagne vinegar
- Salt and cracked pepper
- In a bowl, whisk together the mustard and egg yolk. Whisk in the vinegar, then the olive oil in a slow drizzle. Taste, seasoning with salt and pepper and adjusting the flavorings if desired. This makes a scant one-half cup dressing. The dressing will keep, covered and chilled, up to 3 days.
- Chopped salad
- 2 cups chopped romaine and iceberg lettuce, cut into 1/8-inch-thick strips
- 1/4 cup chopped white cheddar
- 1/4 cup diced pepperoni, cut into 1/2-inch dice
- 1/4 cup diced cucumber, cut into 1/2-inch dice
- 1 tablespoon green brined olives (such as picholine)
- 1 tablespoon black oil-cured olives (such as beldi)
- 1 tablespoon golden raisins
- 1 tablespoon pistachios
- Champagne vinaigrette, divided
- 2 tablespoons julienned fresh basil
- Fresh cracked pepper, to taste
Method
- In a large bowl, toss the lettuces with the cheddar, pepperoni, cucumber, olives, raisins and pistachios. Toss with 4 tablespoons vinaigrette, then continue to add a little more until the salad is coated to taste; you may not use all the vinaigrette. Transfer to a chilled plate and garnish with basil and cracked pepper.
