Xan
1 PKG 3 Romaine hearts julienned
30 basil leaves julienned
5oz. Italian cheese grated
½ can garbanzo beans drained and rinsed
5oz. sliced Genoa salami julienned
1 cup turkey breast julienned
½ cup powdered parmesan cheese
1 tomato finely chopped
Freshly cracked pepper
Balsamic Vinaigrette:
2 coddled egg yolks
¾ cup balsamic vinegar
5 garlic cloves, minced
¾ t. kosher salt
¼ t. black pepper
2 cups olive oil
1. Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes. Then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
2. Combine greens, basil, provolone, garbanzos and salami in a bowl; add about 1/3 of the dressing. Toss to combine. Add parmesan, turkey and toss.
3. Place salad on plate; top with tomato and fresh cracked pepper.
