IE 11 is not supported. For an optimal experience visit our site on another browser.

Chopped salad with grilled focaccia

RATE THIS RECIPE
(0)

Ingredients

For the chopped salad with grilled focaccia
  • 1 ounce salumi, 1/2 inch dice
  • 1 ounce chickpeas
  • 1 ounce black tuscan olives, pitted and rough chopped
  • 1/2 ounce red onion, 1/4 inch dice
  • 1 ounce tomato, 1/2 inch dice
  • 1 1/2 ounce mozzerella, fresh 1/2 inch dice
  • 1 1/2 ounce artichoke hearts, grilled and rough chopped
  • 3 ounce shredded romaine hearts
  • 1 1/2 ounce radicchio, shredded
  • 1/2 ounce fennel, shaved
  • 1/4 ounce micro basil
  • 1/4 ounce mache
  • 2 ounce olive oil
  • 2 1/2 ounce oregano-dijon vinaigrette
For the garlic-oregano vinaigrette:
  • 1 ounce salumi, 1/2 inch dice
  • 1 ounce chickpeas
  • 1 ounce black tuscan olives, pitted and rough chopped
  • 1/2 ounce red onion, 1/4 inch dice
  • 1 ounce tomato, 1/2 inch dice
  • 1 1/2 ounce mozzerella, fresh 1/2 inch dice
  • 1 1/2 ounce artichoke hearts, grilled and rough chopped
  • 3 ounce shredded romaine hearts
  • 1 1/2 ounce radicchio, shredded
  • 1/2 ounce fennel, shaved
  • 1/4 ounce micro basil
  • 1/4 ounce mache
  • 2 ounce olive oil
  • 2 1/2 ounce oregano-dijon vinaigrette
  • 4 garlic cloves
  • 1/4 cup champagne vinegar
  • 2 tablespoon fresh oregano
  • 3 tablespoon dried oregano
  • 2 tablespoon fresh parsley
  • 1 tablespoon wildflower honey
  • 1/2 teaspoon kosher salt
  • 3/4 cup olive oil
  • 1 tablespoon garlic powder
  • 2 tablespoon minced shallots
  • 1/3 cup dijon mustard

Preparation

Baking Directions:

To make the garlic-oregano vinaigrette:Combine the garlic, vinegar, oregano, parsley, honey and salt in a blender.

You can also use a stick blender in cambro.

Blend until smoothWith the motor running, slowly add the oil and process until emulsified.

To make the chopped salad with grilled focaccia:Prepare all produce and proteins as listed.

Cut the fresh focaccia into 3 inch squares.

Season the focaccia with olive oil, salt and pepper.

Grill it to a medium char.

Dice when done cooking.

Toss all ingredients with garlic-oregano vinaigrette dressing and season to taste.

It should be lightly coated without dressing in the bottom of the bowl.

Mound in the center of 13 inch chilled pasta bowl and present garnished with micro basil.