Chopped Salad At Marconis Restaurant Recipes

CHOPPED SALAD BY MARCONI'S IN BALTIMORE

Chopped Salad by Marconi's in Baltimore image

"Marconi's" restaurant opened it's doors in the early 1920's, and had been a staple on the Baltimore restaurant scene until it closed recently. This historic restaurant is truly where I obtained my love of lettuce salads when I was a youngster. I went with my mother and father, downtown (sometimes even during the week!) to enjoy the great American "classic dinner". I always felt like a grown-up ordering my own salad, which was made table side. I absolutely fell in love with the big old woodened, seasoned, salad bowls and large wooden forks to mix up the ingredients. I could eat anyone under the table eating one of these salads, and to this day, this salad is a favorite of mine. Just recently, this inspired "Marconi Chopped Salad" showed up in the "Baltimore Sun" paper by Brucie White who answered a request for this recipe. Although "Marconi's" never officially published this recipe, Mr. White has tried to put together the components that were so inspired for so long in memory of this great establishment. I have added my own twist by some additions, but I wish to credit Mr. White for his contribution. Go ahead, chop some salad, and remember when.............

Provided by Andi Longmeadow Farm

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 medium head iceberg lettuce, torn
2 hard-boiled eggs, quartered
1 large tomatoes (roma or plum tomato)
1 (2 ounce) can anchovies packed in oil, drained and chopped (optional)
1/2 small onion, chopped finely
1 stalk celery, chopped
1/4 teaspoon fresh ground pepper
1/2 cup mayonnaise (low-fat can be used)
1/4 cup sweet peas (fresh or frozen) (optional)

Steps:

Well chill fresh ingredients first, except for tomato.
After chilling, mix lettuce through pepper ingredients in a large chilled salad bowl.
Add mayonnaise into salad bowl and toss completely.
Chop salad with two knifes thoroughly.
Add peas. (if fresh - I toss peas in without blanching - frozen add as is. ).
Plate on salad plates with crackers for scooping.

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

CHOPPED SALAD WITH CRUMBLED FETA

Chopped Salad with Crumbled Feta image

Provided by Molly Yeh

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 Roma tomatoes (seeded, if they're really juicy), chopped into 1/2-inch pieces
Kosher salt
1/2 large or 1 small cucumber (I prefer Persian or English cucumbers), chopped into 1/2-inch pieces
1/2 red onion, chopped into 1/2-inch pieces
Black pepper
A light drizzle of extra-virgin olive oil
A good squeeze of lemon
1/2 cup crumbled feta

Steps:

Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.

CHOPPED SALAD AT MARCONI'S RESTAURANT

CHOPPED SALAD AT MARCONI'S RESTAURANT image

Categories Salad Quick & Easy Lettuce

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 package mixed salad greens
2 hard-boiled eggs
1 tomato, diced
1 can flat anchovies, drained and chopped (optional)
1 cup Hellman's Mayonnaise

Steps:

Mix all the ingredients together in a large salad bowl. Using two sharp knives, chop thoroughly.

SUPER ITALIAN CHOPPED SALAD

Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

MACARONI SALAD

Macaroni Salad image

I picked up this recipe from Germany, it is very simple and tasty. For a different taste, omit the gherkins and add 1/4 cup of chopped ham. The basic recipe is also delicious with boiled new potatoes instead of pasta.

Provided by FREAKOWD40

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 20m

Yield 5

Number Of Ingredients 7

Ingredients

5 cups macaroni
4 tablespoons mayonnaise
1 egg
1 teaspoon distilled white vinegar
1 bunch green onions, finely chopped
3 hard-cooked eggs, diced
1 dill pickle, finely chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente; drain.
In a mixing bowl, combine mayonnaise, raw egg and vinegar; whisk until smooth. Mix the green onions, hard-cooked eggs, and pickle into a bowl. Stir in cooled macaroni and mix until thoroughly combined.

Nutrition Facts : Calories 548.9 calories, Carbohydrate 83.6 g, Cholesterol 168.6 mg, Fat 14.7 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 2.9 g, Sodium 473.5 mg, Sugar 4.7 g

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