Restaurant-Style Italian Chopped Salad

Name: Italian Chopped Salad
Cuisine: Italian
Ingredients: 1 head romaine lettuce; 12 oz bacon; 2 cups red cabbage; 1 large carrot; 1 cup canned chickpeas; 10 oz cherry tomatoes; 2 oz genoa salami; 1 cup mozzarella; 3/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 3 Tbsp. mayonnaise; 1 tsp. fresh lemon juice; 1 tsp. dried oregano; 1 clove garlic; 1/4 tsp. sugar; 1/4 tsp. kosher salt; salt; pepper

Italian · Organized from the video by TOM TO TABLE

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Ingredients

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Steps

1
Lay slices of bacon on foil-lined baking sheets, ensuring they do not touch.
2
Place the baking sheets in a cold oven and set to 400°F. Bake for 20 minutes (if using thick cut bacon, you may need to add 5-8 more minutes).
🔥 400°F⏱ 20 minutes
3
Move cooked bacon to a paper towel-lined dish to soak up grease, then crumble once dry.
4
Stack half of the lettuce spine to spine. Chop down the middle of the spine, then slice on both sides. Gather the strips together and slice at a 45 degree angle on both sides then slice perpendicular. Repeat with the remaining lettuce.
5
Combine all dressing ingredients in a shaker until smooth and creamy. Taste and adjust seasoning with salt and pepper.
6
To assemble, start with a bed of romaine, red cabbage, carrots, chickpeas, salami, cherry tomatoes, bacon, mozzarella, and dressing.

Tips

If using two baking sheets, place them in the oven side by side or on different racks.
For thick cut bacon, you may need to add 5-8 more minutes to the bake time.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: TOM TO TABLE on YouTube

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