Megan’s Italian Chopped Salad with Roasted Garlic Vinaigrette
Adapted to add amounts and preparation instructions
Ingredients
Salad
1 large head or 2 small heads lettuce
4 cups baby arugula or 2 cups if mixed with lettuce
¼ cup shredded parmesan cheese
Mushrooms, white or cremini, sliced
1 can drained and rinsed kidney beans
2 small shallots, thinly sliced and separated into slivers
½ cup artichokes cooked and prepared to your liking. I recommend roasting.
1 cup pepperoni chunks (optional)
Vinaigrette
2 heads of garlic, roasted and peeled
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tbsp lemon juice
1/2 tsp kosher salt
1 tsp black pepper
1 tbsp honey
Preparation
Cut the pointy top off of the garlic heads. Brush with olive oil and roast them in a pan in the oven at 400 degrees for about 25 minutes until it is starting to turn golden brown and soft.
While garlic cooks use your favorite method to prepare the vinaigrette minus the garlic. For help in creating an emulsion with the vinegar, honey and olive oil, watch this video from America’s Test Kitchen (love them!)
Remove from the oven. Once cool, peel and discard the skins of the garlic cloves. Discard the skins, save the garlic. Mash garlic to paste and add to existing vinaigrette. Refrigerate if not using right away.
