Copycat Sisley’s Italian Kitchen Chopped Salad

This recipe comes from an Italian restaurant that is no longer in business. My mom use to take me there all the time. our favorite thing to do was go to the mall for some shopping then stop at Sicily’s for lunch. Our go-to order was a couple of meatballs with the Italian chop salad with extra eggplant, and the clam linguine with red sauce. one day I will re-create the linguine because it is my absolute favorite too. I tried to get the recipe but had no luck. I tried my best to recreate it, and I do have to say it is pretty spot on.

Now let’s talk about the grilled eggplant. I tried it so many ways and I finally feel like this taste just like it. You need to grill the eggplant. It gives it a smokey flavors that I distinctively remember. I also like to do this the day before so all the flavors marinate. Its also best served cold.

It’s pretty easy with simple ingredients but they pack some great favor. You want to start off by slicing your eggplant really thin like the picture above. Remember the eggplant is like a sponge, it will soak up everything so don’t give it too much oil.

Cooking time: They only need about 3-5 minutes per side. Just enough to give it some good color and grill marks. After they’re done grilling I like to give it a rough chop so they are nice medium size pieces in the salad. It gives the perfect bite.

As for the dressing I created a recipe picture. I included it below please feel free to save it take a picture of it or just save this blog post on your Pinterest. I hope you enjoy the salad as much as I do. This salad is a great side dish to any good main dish or barbecue. Enjoy!

Copycat Italian Chopped Salad

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Course Salad

Cuisine Italian

Ingredients

  

Salad Ingredients

• 1 romaine
• 1 iceberg
• 1 can garbanzo beans
• 3 roma tomatoes
• 1 bunch of basil
• 1 cup Grilled eggplant
• 1/2 cup fresh grated parmesan cheese
• fresh cracked pepper

Grilled Eggplant Marinade

• 1/4 tsp salt
• 1/4 tsp fresh cracked pepper
• 1/4 tsp red pepper flakes
• 4 Tbsp olive oil
• 4 tbsp balsamic vinegar

Dressing

• 2 lemons juice and zest
• 1/4 cup olive oil
• 4 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp fresh cracked pepper
• 1/2 tsp red pepper fakes
• 1/2 tsp oregano
• 1 garlic clove minced
• 2 tsp dijon mustard

Instructions

 

Chopped Salad

• Chopp both romaine and iceberg lettuce. Next dice the tomato and slice the basil. Next add the garbanzo beans and top with grilled eggplant, freshly grated parmesan, and fresh cracked pepper.

Grilled Eggplant

• Thinly slice the eggplant and toss with the marinade and grill for about 3-5 minutes per side, until you see nice grill marks. Chopp up and store in the fridge until cooled.