Salads and Dressings

Italian Chopped Salad

Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies by the Junior League of Denver (Wimmer Cookbooks, 2009)

For the Balsamic Dressing
  • 2 Tbl Balsamic vinegar
  • 1/2 heaping Tsp Dijon mustard
  • 1/2 Tsp kosher salt
  • 1/4 Tsp freshly ground pepper
  • 1/4 cup olive oil
For the Salad
  • 1/4 cup pine nuts
  • 1-2 red bell peppers
  • 1 pound finely julienned romaine lettuce and field greens
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 cup red grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1 Tbl capers, drained
  • 10 thin slices hard salami, sliced in strips
  • 10 thin slices prosciutto ham, sliced in strips
Step 1: In a blender or food processor, blend vinegar, mustard, salt and pepper until smooth. With the motor running, slowly add oli and blend until smooth. Set dressing aside.

Step 2: To prepare the salad, toast pine nuts in a pan until lightly browned; cool. Char bell peppers over an open flame or under a broiler until blackened on all sides. Transfer peppers to a large bowl, over tightly with plastic wrap, and let stand 15 minutes. Peel and seed peppers and cut into strips to yeild 1/2 cup.

Step 3: Just before serving, toss pine nuts and roasted peppers wiht lettuce, cheese, tomatoes, olives, capers, salami, and ham in a large bowls. Add dressing and toss to coat.

Yeild: 6 portions