Classic Chicago - Style Chop House Salad
Lemon Basil Vinaigrette
Yield: 1 ea
Ingredients:
6 oz Romaine, shredded
½ ea Tomato, seeded, diced
1 ea Hard cooked egg, passed through a sieve
½ ea Avocado, diced, tossed in lemon juice
1 ea Scallion, chopped
2 T Parsley, fresh, minced
2 oz Mozzarella, ½” diced
2 oz Bacon, cooked crisp, chopped
2 ½ oz Lemon Basil Vinaigrette
Toss everything together!
Lemon Basil Vinaigrette
Yield: Approximately ¾ C
Ingredients
1 ea Shallot, small, minced
3 T Lemon juice, fresh
2 tsp Dijon mustard
1 tsp Sea salt, fine
4 - 6 turns Black pepper, freshly ground
½ C Extra-virgin olive oil
3 T Basil, fresh, minced
Method
1. Combine the shallots, lemon juice, mustard, salt and pepper in a small bowl. Stir until the salt dissolves.
2. Whisking constantly, add the oil in a thin, slow, steady stream until the ingredients are not only combined, but smooth and emulsified.
3. Stir in the basil just before serving.
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