Porter House Chopped Salad (Serves 4-6)
Dressing:
1 fresh garlic clove
2 shallots
1-2 fillets anchovies
¼ cup basil leaves
½ cup parsley leaves
1 tablespoon dried oregano
1/3 cup red wine vinegar
1 cup extra virgin olive oil
¼ cup grated parmesan cheese
Salt and pepper to taste
Place the garlic, shallots, anchovy, basil, parsley, oregano, in the bowl of a food processor, pulse to chop
Add the vinegar to the dressing ingredients in the food processor, pulse for 30 seconds; add the oil slowly to the processor while still running, until all the oil has been added; add the parmesan cheese, pulse once more and then pour the dressing into a container and chill for an hour before using; season to taste
Salad:
1 head Boston lettuce, leaves pulled and chopped
½ head romaine lettuce , chopped
½ cup each fresh, blanched green beans , cut ¼ inch length
2 ripe tomatoes, seeded and diced
¼ cup thinly sliced radish slices
¼ cup carrots, chopped
3 stalks endive, chopped
½ cup cucumber, seeded & diced
¼ cup celery, diced
¼ cup mixed fresh herbs such as dill, parsley, tarragon leaves
2 tablespoons chopped scallions
Toss the chopped lettuce together with all the remaining salad ingredients in a large bowl; add ¼ cup dressing to the salad, toss dressing with salad and serve on small individual plates.