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DRESSING 2 scallions, washed and trimmed to 4" long 1/3 cup balsamic vinegar 1-1/2 tablespoons fresh lemon juice 2 teaspoons Worcestershire sauce 1 teaspoon fresh oregano leaves or 1/4 teaspoon dried 1/2 cup plus 1 tablespoon vegetable oil 2-3 dashes of Tabasco sauce Salt and freshly ground pepper SALAD 3 red peppers, washed 8 oz. fresh field greens (approx. 10 cups), washed and thoroughly dried 1 2oz. tin of flat anchovies, drained 1/4 lb. thinly sliced Swiss cheese 1 small red onion, peeled and quartered 1 can (approximately 15 oz.) chickpeas, drained 1. For the dressing, snip the scallions into small slices over a dressing jar, add the remaining dressing ingredients and shake until mixed together. The dressing can be made ahead of time and refrigerated until ready to use. 2. Heat the broiler. Slice open peppers, remove stem and seeds. Flatten the peppers onto a foil-lined baking sheet with the skin side up. Place under the broiler and roast until evenly blistered and charred. Remove from oven and fold foil loosely around the peppers. Let sit for 5 minutes as the steam further loosens the skin. Remove the skins, pat the flesh dry and set aside. 3. Place field greens in a large bowl. Toss & Chop the lettuce until reduced in size by approximately one third. Add the anchovies, Swiss cheese, roasted red peppers and quartered onion. Continue tossing and chopping and mixing the ingredients together until pieces are about 1/2" in size (or smaller if you like). Mix in the chickpeas and approximately half the dressing and serve. The remaining dressing may be served on the side. Serving Suggestion Serve your chopped salads in a bowl or plate lined with fresh lettuce leaves. The tougher outer leaves of most lettuces are perfect for this. |
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© 2008 Silvermark Creator of the toss & chop™ |