Recipe: Italian chop and cobb salads

GOLDEN VALLEY, Minn. — Kowalski’s Culinary Director Rachael Perron joins us to share her newest recipes and the fresh salad dressings she recently created, available exclusively at Kowalski’s.

ITALIAN STEAKHOUSE COBB SALAD INGREDIENTS:

• 1 head romaine lettuce, washed in ice-cold water, chopped and spun thoroughly dry
• Kowalski’s Fresh Steakhouse Blue Dressing, to taste
• 4 Prosciutto Crisps, crumbled
• ½ cup marinated artichoke hearts (from the Olive Bar), drained and quartered
• ¼ cup crumbled Gorgonzola cheese
• ¼ red onion, thinly sliced vertically
• ¼ cup pitted olives (your choice), cut in half lengthwise
• ¼ cup sliced pepperoncini peppers
• 3 hardboiled eggs, quartered
• 8 grape tomatoes, cut in half lengthwise
• 2 tbsp. pine nuts, lightly toasted
• Freshly ground Kowalski’s Black Peppercorns, to taste

ITALIAN STEAKHOUSE COBB SALAD PROCESS

1. In a large mixing bowl, toss romaine generously with dressing.
2. Arrange on a serving platter. 
3. Top with remaining ingredients in stripes or wedges. 
4. Drizzle with extra dressing or serve on the side.
5. Serve with pepper at the table for seasoning.

*Serves 4.

SICILIAN CHOPPED SALAD INGREDIENTS:

• 2 heads romaine lettuce, finely chopped, washed in ice-cold water, and spun thoroughly dry
• 4 oz. radicchio, finely shredded, washed and spun thoroughly dry
• Kowalski’s Fresh Sicilian Basil Dressing, to taste
• 4 oz. hard salami, finely diced
• 4 oz. provolone cheese, finely diced
• 4 oz. grape tomatoes, washed
• 3 oz. Kalamata olives
• 3 oz. garbanzo beans, rinsed and drained
• 3 oz. artichoke hearts, drained and sliced
• 2 oz. red onion, thinly sliced vertically
• 2 oz. pine nuts, lightly toasted (optional)
• Fresh basil, cut into ribbons, to taste
• Freshly ground Kowalski’s Black Peppercorns, to taste

SICILIAN CHOPPED SALAD PROCESS:

1. In a large mixing bowl, toss romaine and radicchio generously with dressing. 
2. Add next 7 ingredients (through onion); toss. 
3. Add additional dressing to taste; toss again. 
4. Arrange salad on a serving platter. 
5. Sprinkle with pine nuts and basil. 
6. Drizzle with extra dressing or serve on the side. 
7. Serve with pepper at the table for seasoning.

*Serves 8.