This Italian-inspired chopped salad is a delightful mix of fresh greens, vibrant vegetables, and a creamy herb dressing that brings everything together.
Prepare the dressing by combining the mustard, sugar, water, garlic, red wine vinegar, white vinegar, and salt in a food processor.
Ensure the garlic is finely minced for a smooth dressing.
Gradually add the canola oil while blending until the dressing emulsifies.
Adding the oil slowly helps create a creamy texture.
Mix in the red pepper flakes, black peppercorn, oregano, and parmesan cheese to the dressing.
Taste and adjust seasoning as needed.
Chop the iceberg and romaine lettuce into bite-sized pieces and place them in a large mixing bowl.
Use a sharp knife to avoid bruising the lettuce.
Dice the plum tomatoes, crumble the blue cheese, slice the prosciutto, and cube the avocado. Add them to the bowl with the lettuce.
Ensure the avocado is ripe but firm for the best texture.
Drizzle the dressing over the salad and toss gently to combine.
Add the dressing gradually to avoid over-dressing the salad.
Serve the salad on individual plates and enjoy.
Garnish with extra parmesan cheese or fresh herbs for presentation.
Nutze unsere App für das beste Erlebnis
