Recipe: Maggiano's Chopped Salad and Dressing

Maggiano's Chopped Salad and Dressing
From: Chicago Tribune, May 16, 2001
Yield: 4 servings

This salad, made with or without the diced chicken, makes a satisfying lunch or light dinner. Or, for a party, double or triple the ingredients.

2 tablespoons vegetable oil
4 slices (about 3 1/2 ounces) prosciutto
1 head iceberg lettuce, chopped
2 green onions, cut into 1/2-inch pieces
2 avocados, peeled, diced
1 large tomato, seeded, diced
1 cup cooked, diced chicken
1/2 cup each: Maggiano's house salad dressing
or Italian dressing of your choice, crumbled
Danish blue cheese

Heat oil in medium skillet over medium heat. Add prosciutto; cook, turning once, until crispy, about 5 minutes. Drain on paper towel-lined plate. Crumble prosciutto when cool; set aside.

Combine lettuce, onions, avocados, tomato and chicken in medium bowl. Add dressing; toss to coat. Place salad on platter. Sprinkle prosciutto and blue cheese on top.

Maggiano's Dressing (This makes 2 quarts of dressing):
1 oz. Colemans dry mustard
1/3 cup sugar
3/4 cup water
1 oz. garlic, finely chopped
1/4 cup red vinegar
1 cup white vinegar
salt to taste
1 qt. corn or canola oil
1 cup virgin olive oil
2 tsp. crushed red pepper
2 tsp. fresh ground pepper
1 tsp fresh oregano

Combine mustard, sugar, water, red and white vinegar, and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend for 2-3 minutes. Transfer to bowl and add remaining ingredients with wire wisk. Store in sealed containers in refrigerator.