New site launching soon! And it's going to be awesome. For now, a recipe:
If you have ever been to Maggiano's Restaurant and ordered their chopped salad, you probably want this recipe. It's so yummy and crunchy, and since it's a chopped salad, all of the pieces are bite-sized so you can avoid that half-piece-of-lettuce-hanging-out-of-the-mouth thing that always seems to happen to me when I order salad in a restaurant.
Seriously, chefs, we are not livestock and nobody wants to sit there cutting up their salad like a steak. BITE SIZE! It's a good thing.
|this is what I feel like when I eat salad in a restaurant|
The original looked like it was used for industrial proportions, so I've broken it down to realistic quantities, and altered it only a little. This is a big hit at our family functions, and I always get requests to bring it.
When my in-laws call it goes something like this:
"Hey Heid, are you guys coming over for ______?" Easter, Thanksgiving, Christmas, Birthday, you name it.Warning: if you bring this salad to a family supper or pot luck, be prepared to get asked to bring it next time!
"Yeah, of course, what can I bring?"
"You know, can you make that Maggiano's salad? Everybody likes it."
"Of course! No problem. See you Sunday..."
1 Tbsp mustard
2 Tbsp + 2 tsp sugar
3 oz. water (1/4 cup + 2 Tbsp)
2 tsp chopped garlic (if you use too much garlic it causes stomach upset )
2 Tbsp. red vinegar
1/2 cup white vinegar
Salt to taste (I use a decent pinch of kosher salt)
2 cups canola oil
Put all above ingredients in blender and process until smooth
Then slowly drizzle in:
1/2 cup olive oil
Then add & pulse:
1 tsp crushed red pepper
1/2 tsp fresh chopped oregano or 1/4 tsp dried.
Makes almost a quart. The extra dressing can go in the fridge, or in a nice jar with a ribbon around it as a hostess gift.
|Maggiano's Chopped Salad|
All ingredients should be bite size or smaller, about 1/2 inch diced
1 head iceberg lettuce, diced
2-4 Roma tomatoes, diced
Small bunch scallions, diced (about 4-5)
I will also add cucumbers if on hand.
1 lb bacon* cooked crisp, drained & chopped
4-5 oz crumbled blue cheese
2 avocados, diced, or sliced and fanned over top of salad.
If serving as a meal, add grilled marinated chicken breast.
Makes enough to bring to a big dinner, 10-12 people. Half the salad recipe for less people, but the dressing will keep in the fridge so make as much as you want.
If you have vegetarians you can serve the bacon on the side; likewise with the blue cheese, because not everyone like blue cheese. You could also substitute Feta or sharp cheddar.
*original recipe calls for crispy prosciutto, pan fried and chopped. Just depends on what you like and/or have on hand. I like bacon - its easy and delicious and everyone likes it. You could also substitute any type of cold salami or savory lunch meat.