Kitchen Salad Recipe
mixed greens, grilled vegetables, chicken, tomatoes, olives, mozzarella, parmiggiano, hard boiled eggs, cannellini beans, prosciutto, crispy onions and roasted shallot vinaigrette
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Ingredients
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Salad Base
Roasted Shallot Vinaigrette
Method
Salad Preparation
- 1
Prepare the Grilled Vegetables
Preheat your grill to medium-high heat. Slice zucchini, bell peppers, and eggplant into even pieces. Toss them in a little olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks. Let them cool before adding to the salad.
- 2
Prepare the Salad Base
In a large salad bowl, combine the mixed greens, grilled vegetables, sliced chicken, halved cherry tomatoes, sliced olives, halved mozzarella balls, and rinsed cannellini beans. Gently toss to mix all ingredients together.
- 3
Add Toppings
Arrange the quartered hard-boiled eggs and prosciutto slices on top of the salad. Sprinkle with shaved parmigiano cheese and crispy onions for added crunch.
Roasted Shallot Vinaigrette Preparation
- 4
Roast the Shallots
In a small pan over medium heat, add a tablespoon of olive oil and the minced shallots. Sauté for about 5 minutes until they are soft and golden. Allow to cool slightly.
- 5
Make the Vinaigrette
In a bowl, whisk together the roasted shallots, remaining olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and black pepper to taste. Adjust the seasoning as necessary.
Serving the Salad
- 6
Serve the Salad
Drizzle the roasted shallot vinaigrette over the salad just before serving and toss gently to coat. Serve immediately and enjoy your kitchen salad!
