Chopped Salad with Olive Lemon Dressing

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By Todd Johnson

Ingredients

Chopped Salad with Olive Lemon Dressing - 12/31/1998

3 oz. Romaine lettuce 1 oz. Radichio
1 oz. Belgian endive 1 oz. Roma tomatoes
1/4 oz. red onion 1 oz. Pepperjack cheese
1 oz. artichoke hearts 1 oz. chickpeas
1/4 oz. pepperocini peppers 1/4 oz. pepperoni
Grated Parmesan cheese 1/2 cup olive juice
1/2 cup lemon juice 1 tsp. chopped garlic
Salt and pepper to taste 2 1/2 cups olive oil
4 anchovies

Directions

Mix Romaine, Radichio, Belgian endive, tomatoes, red onion, Pepperjack cheese, artichoke hearts, chickpeas, pepperocini peppers and pepperoni. To make dressing, mix olive juice, lemon juice, garlic, salt, pepper and anchovies. Slowly drizzle in olive oil, stirring to make a creamy dressing. Add dressing to salad and mix well. Garnish with Parmesan cheese. Serves 4.

Recipe from Matt Dark, Gordon Biersch Brewery Restaurant

Your Photos

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Despite the rain, people are out meandering across bridges and hauling boats on the way to their next adventure.
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These photos were taken Tuesday evening between 8:30pm and 9pm with a Nikon D3000 DSLR and a 50-200mm telephoto lens.