Celebrity Cruise Recipes: Italian Tagliare Assortito – Chop Salad

1 teaspoon garlic clove (finely chopped)

2 teaspoons shallots (julienned)

1/4 cup yellow sweet onion

(peeled and rough chopped)

1/4 cup fresh parsley (rough chopped)

2 teaspoons Dijon mustard

1/4 cup white wine vinegar

1 cup vegetable oil

1 teaspoon granulated sugar

To taste kosher salt

To taste white pepper (cracked)

2 teaspoons light mayonnaise

1 head radicchio lettuce (rough chopped)

1 head romaine lettuce (rough chopped)

1 head iceberg lettuce (rough chopped)

3 plum (Roma) tomatoes (diced 1/2 inch)

2 stalks celery (diced 1/2 inch)

1 European cucumber (diced 1/2 inch)

2 cobs corn (grilled)

2 avocados (diced)

3 hard-boiled eggs (sliced)

6 ounces sopressata (julienned)

6 ounces pancetta or bacon (cooked crispy)

2 endive (cut leaves)

1 cup red radish (cubed)

3 tablespoons Italian dressing (recipe above)

2 ounces fresh chives (chopped)

For the Italian dressing, place all ingredients except vegetable oil and mayonnaise in a blender. Blend on medium-high and slowly add the oil until completely emulsified. Add the salt and pepper as needed.  Place the blended mixture in a mixing bowl with the mayonnaise and mix together until well incorporated.  To serve the salad, layer an even amount of all the ingredients in 6 salad bowls, adding the Italian dressing as desired, garnishing with the chopped chives.

Serves 6.