Italian House Salad

4 cups Italian bread, cubed
2 TBSP extra-virgin olive oil
1/4 TSP salt
1/4 cup red-wine vinegar
2 TSP Dijon mustard
2 TBSP shallot, finely chopped
1 TSP honey
1/4 TSP salt
1/4 TSP black pepper
1/2 cup extra-virgin olive oil

2 cups cooked chicken, shredded or diced
1 cup bocconcini mozzarella cheese (or shredded mozzarella)
2 hearts romaine lettuce, torn into bite-sized pieces
1 jar roasted red peppers, rinsed, drained and cut into strips
1 cup assorted brine-cured olives

  • 1. Preheat oven to 400 degrees.
  • 2. Toss bread cubes in oil and salt, and spread in a shallow baking pan.
  • 3. Bake about 8 minutes, turning once. Cool.
  • 4. Whisk together all vinaigrette ingredients, except oil. Add oil in a steady stream, whisking to emulsify.
  • 5. Toss chicken and mozzarella in 1/4 of the vinaigrette, allowing to marinate for 10 minutes.
  • 6. Toss romaine, peppers, olive, chicken, bocconcini, croutons and remaining vinaigrette.


Previous |