Chop Chop Salad
3 C. Julienne-sliced Romaine greens
1 T. Julienne-sliced fresh basil
2 T. Italian Provolone cheese, cut in ¼" cubes
1 T. Garbanzo beans
2 T. Genoa salami
3 T. powdered Parmesan cheese
¼ C. Julienne-sliced smoked turkey breast
Tomato wedges for garnish
Freshly cracked pepper
Balsamic Vinegar Dressing
2 pasteurized egg yolks
¾ C. Balsamic vinegar
3 cloves finely minced garlic
¾ tsp. Kosher salt
¼ tsp. black pepper
2 C. Olive Oil
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 C. dressing. Toss to combine. Add parmesan and toss.
Place salad on plate; top with turkey and tomato. Serve with pepper mill.