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Recipes

  • tuscan country-style chopped salad

    with parmesean cheese
      • The dressing can be made 1-2 days ahead and stored in the refrigerator.
      Ingredients

      DRESSING

      • 1/4 cup red wine vinegar
      • 1/2 teaspoon fresh lemon juice
      • 1 tablespoon chopped oregano leaves (or 3/4 teaspoon dried)
      • 1/4 teaspoon garlic powder
      • 3/4 teaspoon dry mustard
      • 1/2 teaspoon sugar
      • 3/4 cup extra-virgin olive oil
      • Salt and freshly ground pepper

      SALAD

      • 8 oz. fresh field greens (approx. 10 cups), washed and thoroughly dried
      • 1 small red onion, quartered
      • 1 cup medium sized mushrooms, washed, with stems removed
      • 1/4 pound thinly sliced provolone cheese
      • 1/4 pound thinly sliced sweet sopressata
      • 4 Roma tomatoes, halved, with seeds removed
      • 6 large fresh basil leaves
      • Small wedge of Parmesan cheese (for topping)

      1. Combine all the dressing ingredients in a small jar and shake. Set aside.

      2. Place the field greens in a large bowl and Toss & Chop until reduced in size by approximately one third. Add the onion quarters, mushrooms, provolone cheese, and sopressata, continue tossing and chopping the mixture until the pieces are about 1/2" long. Mix in the dressing until lightly coated. (Serve the extra dressing on the side.)

      3. In a separate bowl, Toss & Chop the tomato halves into small pieces. Stack the basil leaves and slice them together into very thin strips. (The herb snips are perfect for this.) Combine the basil strips and the chopped tomatoes. Sprinkle the tomato mixture on top of the salad. Shave the Parmesan cheese on top, as garnish, and serve.

      Note: I use my carrot peeler to make Parmesan cheese shavings.

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Helpful Tip

With the Toss & Chop you can serve your chopped salad right in the bowl that you made it in. Sprinkle cheese, croutons, or chopped bacon on top and serve.