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Chopped Salad
Nb persons: 10
Yield:
Preparation time: 25 minutes
Total time: 30 minutes
Source: The Kakeman, Gavin Grabe
| 10 oz | honey ham sliced |
| 10 oz | turkey meat sliced, or substitue with charcuterie scraps you have left over |
| 4 cups | raddicchio, chopped |
| 8 cups | iceburg lettuce |
| 8 cups | Nappa Cabbage, chopped |
| 10 | Boiled Eggs |
| 2 oz | chopped pepperoncini |
| 10 oz | cherry tomatoes, sliced in half |
| 2 | shallots |
| 10 oz | havarti cheese, cubed |
| Salt | |
| Pepper | |
| 1 | red wine vinaigrette |
Bring a LARGE pot of salted water to boil(Eggs are porous and will absorb some of the salt wich helps to season the egg and stop it sticking to the shell). . Add the eggs and keep it boiling for 7 minutes, Remove the eggs from the water and immediately wash under cold water until the eggs have completely cooled.
Finely dice shallots and mix with the cherry tomato halves and some red wine vinegar. Reserve
Chop Raddicchio, nappa and iceburg into .5 inch dice and mix together. Cut sliced turkey and ham into .5 inch cubes and reserve. Finely dice peperoncini and set aside.
When ready combine all(except eggs) the ingredients in a big bowl, toss with dressing and plate. Garnish with 1 egg quartered and some diced parsley.
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