Palomino Chop Chop Salad
3 C. Julienne-sliced
Balsamic Vinegar Dressing
2 pasteurized egg
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