Copycat Maggiano’s Chopped Salad (Printer-Friendly)
Crispy pancetta, avocado, tomatoes, and gorgonzola combine for a bold chopped salad with creamy homemade dressing.
# What You’ll Need to Cook:
→ Salad
01 -
120 g mixed romaine and iceberg lettuce, finely chopped
02 -
80 g cherry tomatoes, halved
03 -
1 ripe avocado, diced
04 -
60 g pancetta or prosciutto, cooked crisp and crumbled
05 -
50 g gorgonzola or blue cheese, crumbled
06 -
30 g red onion, finely diced
→ Creamy Vinaigrette
07 -
50 ml red wine vinegar
08 -
80 ml extra virgin olive oil
09 -
20 g mayonnaise
10 -
1 teaspoon Dijon mustard
11 -
1 clove garlic, minced
12 -
0.5 teaspoon dried oregano
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps to Prepare:
01 -
Finely chop the mixed lettuce, halve the cherry tomatoes, dice the avocado, and finely dice the red onion.
02 -
Heat a skillet over medium heat and cook the pancetta or prosciutto until crisp. Transfer to a plate lined with paper towel to drain, then crumble.
03 -
In a bowl, whisk together red wine vinegar, mayonnaise, Dijon mustard, and minced garlic. Gradually whisk in olive oil until creamy. Stir in dried oregano and season with salt and pepper.
04 -
In a large salad bowl, combine chopped lettuce, cherry tomatoes, diced avocado, red onion, crumbled pancetta or prosciutto, and gorgonzola cheese.
05 -
Pour dressing over salad just before serving and toss gently until all ingredients are evenly coated. Serve immediately.
# Extra Cooking Tips:
01 -
For a visually striking presentation when serving guests, arrange salad toppings in rows over the lettuce before tossing at the table.