Italian Chop Recipe
Romaine, soppressata, kalamata olives, tomatoes, red onions, cucumbers, gorgonzola & tarragon vinaigrette
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Ingredients
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Salad Base
Tarragon Vinaigrette
Method
Salad Preparation
- 1
Prepare Romaine
Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large salad bowl.
- 2
Add Soppressata
Slice the soppressata into thin strips and add to the bowl with the romaine.
- 3
Incorporate Olives
Pit and slice the kalamata olives if necessary. Add them to the salad bowl.
- 4
Chop Tomatoes
Dice the tomatoes and add them to the salad bowl.
- 5
Slice Red Onion
Thinly slice the red onion and add it to the salad mixture.
- 6
Prepare Cucumber
Peel (if desired) and chop the cucumber into bite-sized pieces. Add to the salad bowl.
- 7
Add Gorgonzola
Crumble the gorgonzola cheese over the top of the salad.
Vinaigrette Preparation
- 8
Mix Vinaigrette
In a small bowl or jar, combine the olive oil, red wine vinegar, fresh tarragon leaves, Dijon mustard, honey, salt, and black pepper.
- 9
Whisk Together
Whisk or shake the mixture until it is well combined and emulsified.
- 10
Dress Salad
Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
