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Chudda's Cuisine/Lounge
Sep 14, 2015
7 Comments

FULFILLING ITALIAN SALAD

We came back from a very quick trip to Las Vegas (three days) to 10 hours plus shifts at work. Urgghh!! It was quick but we had the chance to go to a few restaurants that we chose randomly, except TAO. We had breakfast at Giada’s restaurant (where we had polenta waffles), lunch at Emeril Lagasse’s (where we had lobster rolls, amazing! and alligator meatballs) and we also  had dinner at Tao. It was only a few restaurants but we enjoyed every bite my friend.

The recipe today is a very refreshing, tasteful and a very filling salad.  You can pair this salad with good bread, a glass of wine and you will be just fine!!

I read this article about “Rent a French Grandma With This New Personal Chef Service” that was so lovely! It’s a beautiful way to keep old recipes going and it’s also a way to keep the elders socially active. I would love to have grandmas from different countries cooking here in my house.

Fulfilling Italian Salad

FULFILLING ITALIAN SALAD
 
Ingredients
  • For the salad
  • 1 c. Cherry tomatoes, cut in half
  • 1 c. Salami of your choice, torn into pieces
  • 1 c. Fresh Mozarella (we used ciliegine balls)
  • Arugula
  • Romaine
  • 1 c.Chickpeas
  • ½ c. Pitted Kalamata Olives
  • Salt
  • Pepper
  • For the vinaigrette
  • ⅓ c. red wine vinegar
  • ⅔ c. extra virgin Olive Oil
  • 1 T. minced shallots
  • 1 T. dijon mustard
  • 1 T. honey
  • kosher salt and pepper
Instructions
  1. Salad Dressing
  2. Whisk together vinegar, shallots, dijon, honey, salt and pepper. Slowly drizzle in olive oil while whisking until emulsified. Drizzle over salad.
  3. In a large salad bowl, place the romaine, arugula, cherry tomatoes, kalamata olives, salami and chickpeas. Shake the vinaigrette again to mix ingredients. Pour red wine vinaigrette over the salad ingredients, and toss with 2 large spoons until evenly coated.

 

Fulfilling Italian Salad Fulfilling Italian Salad Fulfilling Italian Salad Fulfilling Italian Salad Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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7 comentários
  1. Molly - 14/09/2015 - 16h14

    This looks like it would be super filling!

    Molly and Stacie

  2. Chrissa - Physical Kitchness - 14/09/2015 - 17h36

    Yummy yummy yummy! This salad looks packed full of flavor and filling!!

  3. Julie - 14/09/2015 - 20h16

    YUMM!! This looks amazing!! Great blog xo

  4. Rosie - 14/09/2015 - 21h50

    This looks tasty. Thank you for the inspo.
    Rosie

  5. Donna - 15/09/2015 - 00h01

    Yum, this looks and sounds delicious! Love the sound of the renting a grandma thing – how lovely would it be to have someone with all that experience come and cook for you!

  6. Carol - 15/09/2015 - 19h00

    The salad looks great and I’ll have to try the salad dressing tonight. I bet the chopped shallots really bring the dressing alive. Thanks!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

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