Italian Tagliare Assortito – Chop Salad
Featured Recipe from Celebrity Eclipse’s on-board restaurant, Tuscan Grille
1 teaspoon garlic clove (finely chopped)
2 teaspoons shallots (julienned)
1/4 cup yellow sweet onion
(peeled and rough chopped)
1/4 cup fresh parsley (rough chopped)
2 teaspoons Dijon mustard
1/4 cup white wine vinegar
1 cup vegetable oil
1 teaspoon granulated sugar
To taste kosher salt
To taste white pepper (cracked)
2 teaspoons light mayonnaise
1 head radicchio lettuce (rough chopped)
1 head romaine lettuce (rough chopped)
1 head iceberg lettuce (rough chopped)
3 plum (Roma) tomatoes (diced 1/2 inch)
2 stalks celery (diced 1/2 inch)
1 European cucumber (diced 1/2 inch)
2 cobs corn (grilled)
2 avocados (diced)
3 hard-boiled eggs (sliced)
6 ounces sopressata (julienned)
6 ounces pancetta or bacon (cooked crispy)
2 endive (cut leaves)
1 cup red radish (cubed)
3 tablespoons Italian dressing (recipe above)
2 ounces fresh chives (chopped)
For the Italian dressing, place all ingredients except vegetable oil and mayonnaise in a blender. Blend on medium-high and slowly add the oil until completely emulsified. Add the salt and pepper as needed.  Place the blended mixture in a mixing bowl with the mayonnaise and mix together until well incorporated.  To serve the salad, layer an even amount of all the ingredients in 6 salad bowls, adding the Italian dressing as desired, garnishing with the chopped chives.
Serves 6.

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