Cucina Cucina Chop Chop Salad Recipes

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ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped

Steps:

  • Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

CHOP CHOP SALAD



Chop Chop Salad image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons coarse-ground mustard
2 tablespoons honey
2 cups cooked quinoa
4 ounces green cabbage, thinly sliced
1 cup frozen corn, thawed and well drained
8 ounces bacon, cooked and crumbled (about 10 strips)
1 heirloom tomato, chopped
3 cups salad greens
Kosher salt and freshly cracked black pepper

Steps:

  • For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
  • For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
  • For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
  • Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.

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

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.

CUCINA! CUCINA! CHOPPED SALAD (COPYCAT)



Cucina! Cucina! Chopped Salad (Copycat) image

Source: Cucina! Cucina! restaurant - Seattle, Washington I love salads...good salads....and this one is one! I have made this repeatedly since finding the recipe. I usually substitute an equivalent amount of egg beaters for the fresh egg instead of completing the microwave step. Don't skip the basil...it really adds a lot! (Sometimes I mix in about 1/3 cup of grated parmesan before I add the oil...it is a nice addition*)

Provided by Cook4_6

Categories     Salad Dressings

Time 16m

Yield 8 serving(s)

Number Of Ingredients 23

1 egg yolk
1 tablespoon water
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon dry mustard
2 teaspoons dried oregano
1/2 teaspoon granulated sugar
1/3 cup red wine vinegar
2 tablespoons lemon juice
1/3 cup grated parmesan cheese (optional)
1 cup olive oil
4 ounces cooked chickpeas, lightly chopped
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaf, chopped
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breasts
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced, divided
1/2 cup grated provolone cheese, divided
3 thin green onions, thinly sliced, divided
8 lettuce leaves

Steps:

  • To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.).
  • In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Blend in grated parmesan if you choose to add it. Slowly add olive oil, processing until emulsified. Set aside.
  • To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.).
  • Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.

Nutrition Facts : Calories 511.3, Fat 43.6, SaturatedFat 11.2, Cholesterol 84.9, Sodium 738.5, Carbohydrate 10.4, Fiber 2.6, Sugar 3.5, Protein 20.4

CUCINA! CUCINA! CHOPPED SALAD



CUCINA! CUCINA! CHOPPED SALAD image

Categories     Salad     Lettuce

Yield 8 servings

Number Of Ingredients 10

Salad:
4 oz. chick peas, lightly chopped
1 head lettuce, chopped
1 cup basil, chopped
1 cup grated mozzarella cheese
12 oz. diced poached chicken breast
8 oz. dry wine salami, diced
8 oz. plum tomatoes, diced
1/2 cup grated provolone
3 thin green onions, sliced

Steps:

  • 1. To prepare the dressing: Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the microwave 5 seconds longer. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute. 2. In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add the olive oil, processing until emulsifies. Set aside. 3. To prepare the salad: Combine the chick peas, lettuce, basil, mozzarella, chicken, salami, tomatoes, provolone and green onions. Toss with the dressing.

PALOMINO CHOP CHOP SALAD



Palomino Chop Chop Salad image

My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.

Provided by deborahk

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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 ½ 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.

CUCINA! CUCINA! CHOPPED SALAD



CUCINA! CUCINA! CHOPPED SALAD image

Categories     Salad     Leafy Green

Yield 8 8

Number Of Ingredients 24

Italian Vinaigrette:
1 egg yolk
1 T water
1 T Dijon mustard
2 T minced garlic
1/2 t salt
1 t ground pepper
1/2 t dry mustard
2 t dry oregano
1/2 t sugar
1/3 c red wine vinegar
2 T lemon juice
1 c olive oil
Salad
4 oz chick peas, lightly chopped
1 head iceberg lettuce, chopped in 1/4 - 1/2 in pieces
1 c basil leaves, chopped
1 c coarsely grated mozzarella
12 oz diced poached chicken breast
8 oz dry wine salami, diced
8 oz plum tom, diced, reserve half for garnish
1/2 c grated provolone, cheese, reserve half for garnish
3 thin green onions, thinly sliced, reserve half for garnish
8 lettuce leaves

Steps:

  • prep: Combine oil and water in small bowl and whisk well. cover with small plate and microwave on high for 10 seconds or til mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the micro 5 seconds. Remove from micro, whisk with a clean whisk, cover and let sit 1 min. In food processor, combine egg, Dijon, garlic, salt, pepper, dry mustard, oregono, sugar, vin, and lemon juice: process to blend. Slowly add olive oil til emulsified. Set aside. Combine peas, lettuce, basil, mozz, chick, salami and half of tom, prov and green onions. Toss with dressing. Divide evenly between 8 lettuce lined plates, Garnish with remaing tom, provo and green onions.

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  • First, prepare the vinaigrette - Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.)
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