Title: Chopped salad
 Categories: Live
      Yield: 4 Servings
 
      3 tb White wine vinegar
    1/4 ts Minced garlic
    1/3 c  Packed basil leaves
    1/4 c  Extra-virgin olive oil
           Salt and freshly ground
           Black pepper
  1 1/2 c  Coarsely chopped radicchio
  1 1/2 c  Coarsely chopped arugula
  1 1/2 c  Chopped romaine
      3 oz Prosciutto, well trimmed,
           Thinly sliced, and diced
    3/4 c  Cooked cannelini beans
      2 tb Minced red onion
    1/2 c  Diced, seeded, tomato
      1 c  Broccoli florets
      1    Jar marinated artichoke
           Hearts, drained and
           Quartered
    1/2 c  Crumbled ricotta salata
 
  In a blender combine dressing ingredients. Puree and season with salt
  and pepper. Set aside.
  
  In a mixing bowl combine the radicchio, arugula, romaine, prosciutto,
  cannelini beans, minced onion, diced tomato, broccoli, and artichoke
  hearts. Toss well.
  
  Add the dressing and mix again. Serve sprinkled with ricotta salata.
  
  Yield: 4 servings