Chopped Agnelli Salad Per Vittorio Recipe
Tomato Carpaccio, Arugula, Carrots, Avocado, Croutons, Artichokes, Raw Portobello, Bell Peppers, and Fresh Burrata In Avocado Dressing
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Ingredients
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Salad base
Tomato carpaccio
Avocado dressing
Finishing & garnish
Method
Tomato carpaccio
- 1
Prepare and dress tomatoes
Thinly slice the tomatoes into 1/8" rounds or use a mandoline. Arrange slices in a single layer on a large platter or overlapping circle(s). Drizzle 2 tablespoons extra virgin olive oil evenly over the tomatoes, then sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Set aside to marinate while you prepare other components (5–10 minutes).
Avocado dressing
- 2
Blend dressing
Place the peeled, pitted avocado, 3 tablespoons Greek yogurt, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon minced garlic, and 6 basil leaves into a blender or food processor. Add 3/4 teaspoon salt and 1/2 teaspoon black pepper. Pulse until mostly smooth. With the motor running, add up to 2 tablespoons cold water, one tablespoon at a time, until the dressing reaches a pourable but thick consistency. Taste and adjust salt, lemon, or vinegar as needed. Chill briefly if desired.
Salad base assembly
- 3
Prepare vegetables
Trim and wash arugula; spin dry. Peel and julienne carrots into thin matchsticks (about 1 cup packed). Slice the avocado prepared for the salad into 1/4" slices and toss immediately with a light squeeze of lemon if you wish to slow browning. Thinly slice the raw Portobello cap into delicate slivers (about 1 cup). If using jarred marinated artichokes, drain and quarter them; if raw, steam briefly until just tender and then quarter.
- 4
Roasted pepper
If you don't have pre-roasted peppers, char a red bell pepper directly over a gas flame or under a broiler until skin is blackened all over. Place in a bowl, cover with plastic wrap for 10 minutes, then peel, remove seeds, and slice into strips. Pat dry with paper towel.
- 5
Chop and combine
Roughly chop or 'chiffonade' the tomato carpaccio slices into bite-size pieces (or leave as slices for a composed look). In a large bowl, combine arugula, julienned carrots, chopped tomato carpaccio, sliced raw Portobello, roasted red pepper strips, quartered artichokes, and croutons. Gently toss once to distribute components evenly.
Plating & finishing
- 6
Dress salad and arrange burrata
Transfer the tossed salad to a serving platter or divide between 4 individual plates. Spoon 3–4 tablespoons of avocado dressing over each portion and toss lightly at the table or in the bowl so leaves remain lively. Nestle the burrata (8 oz total — serve whole for sharing or divide into 4 portions of 2 oz each) on top of the salad. Drizzle any remaining dressing around the burrata or over the tomatoes for contrast.
- 7
Garnish
Scatter microgreens or extra basil over the salad, sprinkle 2 tablespoons shaved Parmesan, add a few croutons on top for crunch, grate 1 teaspoon lemon zest over the burrata, and finish with a pinch (about 1/4 tsp) flaky sea salt and a light grind of black pepper. Serve immediately so burrata is soft and vegetables crisp.