Michael Lomonaco
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.