You may also like
Categories:
julienne-sliced romaine lettuce fresh basil italian provolone cheese garbanzo beans Genoa salami powdered parmesan cheese turkey breast tomato freshly cracked pepper balsamic vinaigrette egg yolks balsamic vinegar garlic kosher salt black pepper olive oil
Viewed: 129 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- Combine greens, basil, provolone, garbanzos, salami in a bowl; add 1/2 cup dressing. Toss to combine. Add parmesan, turkey, and toss.
- 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.
