The Maggiano’s Chopped Salad is my new salad obsession. I’ve been eating it practically every day and never seem to get enough of it. Husband and kids love it too, so it’s been on the dinner menu…on repeat.
This chopped salad recipe is inspired by the famous chopped salad at Maggiano’s Little Italy restaurants. In my opinion all the salads on the Maggiano’s menu are delicious but their chopped salad is my favorite. Who can resist a salad with crumbled blue cheese, crispy prosciutto and chunks of avocado. All the ingredients I love in a chopped salad.
Recipe adapted by The Novice Chef
Maggiano's Chopped Salad
November 2, 2020
: 6-8
: 10 min
: 20 min
: Easy
A delicious crispy chopped salad with prosciutto and crumbled blue cheese that gives a new depth of flavor to a signature salad from Maggiano's Little Italy.
Ingredients
- DRESSING INGREDIENTS:
- 1 tablespoon sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 clove garlic, finely grated
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 2 tablespoons water
- 1/3 cup canola oil
- 1/3 cup extra virgin olive oil
- 1/3 cup (25g) Parmesan cheese, grated
- SALAD INGREDIENTS:
- 3 romaine hearts, chopped
- 300g cherry tomatoes, halved
- 150g crumbled blue cheese (or gorgonzola)
- 150g prosciutto (or bacon)
- 3 large avocados, chopped into chunks
Directions
- Step 1 MAKE THE DRESSING: In a food processor or a blender add all the dressing ingredients and process until smooth. Set aside in the refrigerator while prepping the salad ingredients. You can also store in an airtight container, in the refrigerator for up to a week.
- Step 2 MAKE THE PROSCIUTTO: Preheat the oven to 220°C (428°F). Line a baking sheet with baking paper. Place the prosciutto flat on the baking sheet in a single layer. Cook in oven until crispy, flipping halfway to crisp the other side. Take out of oven. Place on a plate lined with paper towel. They should crisp further as they cool. When cooled crumble with your hands. Set aside.
- Step 3 MAKE THE SALAD: Add chopped romaine lettuce and chopped cherry tomatoes into a large bowl. Add a drizzle of dressing and toss to coat. You will probably end up with some dressing left over. Add the avocado chunks, crumbled blue cheese and crispy prosciutto and mix until just blended. Serve.
- Step 4 TIP #1: For a nice presentation save some crumbled blue cheese and crispy prosciutto for a final garnish.
- Step 5 TIP #2: If you have non-blue cheese fans you can leave this out and the salad ill still taste delicious. Just leave a small bowl of the crumbled blue cheese on the table for the others to add to their salad.
- Step 6 TIP #3: For a vegetarian option just leave out the crispy prosciutto. Just leave a small bowl of crispy prosciutto bits on the table for others to add to their salad.
- Step 7 TIP #4: If you love blue cheese and prosciutto just use more!