Chopped Salad

Gordon Biersch Recipe

Makes 4 servings

3 ounces  romaine lettuce
1 ounce radichio
1 ounce Belgian endive
1 ounce Roma tomatoes
1/4 ounce red onion
1 ounce Pepperjack cheese
1 ounce artichoke hearts
1 ounce chickpeas
1/4 ounce pepperocini peppers
1/4 ounce pepperoni
grated Parmesan cheese
1/2 cup olive juice
1/2 cup lemon juice
1 teaspoon chopped garlic
salt and pepper to taste
2 1/2 cups olive oil
4 anchovies

Mix Romaine, Radichio, Belgian endive, tomatoes, red onion, Pepperjack cheese, artichoke hearts, chickpeas, pepperocini peppers and pepperoni. To make dressing, mix olive juice, lemon juice, garlic, salt, pepper and anchovies. Slowly drizzle in olive oil, stirring to make a creamy dressing. Add dressing to salad and mix well. Garnish with Parmesan cheese.