Palomino Chop Chop Salad

3 C. Julienne-sliced Romaine greens
1 T. Julienne-sliced fresh basil
2 T. Italian Provolone cheese, cut in ¼" cubes
1 T. Garbanzo beans
2 T. Genoa salami
3 T. powdered Parmesan cheese
¼ C. Julienne-sliced smoked turkey breast
Tomato wedges for garnish
Freshly cracked pepper

Balsamic Vinegar Dressing

2 pasteurized egg yolks
¾ C. Balsamic vinegar
3 cloves finely minced garlic
¾ tsp. Kosher salt
¼ tsp. black pepper
2 C. Olive Oil

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.

Combine greens, basil provolone, garbanzos, salami in a bowl; add ½ C. dressing. Toss to combine. Add parmesan and toss.

Place salad on plate; top with turkey and tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but it easily feeds 2.

Source: Gail Tronnes from Palominos