Correction -- Cucina! Cucina! Chopped Salad

The cooking time for the egg in last week's recipe was incorrect. The corrected recipe follows.

CUCINA! CUCINA! CHOPPED SALAD 8 servings

Italian Vinaigrette:

1 egg yolk

1 tablespoon water

1 tablespoon Dijon mustard

2 tablespoons minced garlic

1/2 teaspoon salt

1 teaspoon coarse black pepper

1/2 teaspoon dry mustard

2 teaspoons dry oregano

1/2 teaspoon sugar

1/3 cup red-wine vinegar

2 tablespoons lemon juice

1 cup olive oil

Salad:

4 ounces cooked chick peas, lightly chopped

1 head iceberg lettuce, chopped in 1/4- to 1/2-inch pieces

1 cup basil leaves, chopped

1 cup coarsely grated mozzarella cheese

12 ounces diced poached chicken breast

8 ounces dry wine salami, diced

8 ounces plum tomatoes, diced, reserve half for garnish

1/2 cup grated provolone cheese, reserve half for garnish

3 thin green onions, thinly sliced, reserve half for garnish

8 lettuce leaves

1. To prepare the dressing: Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the microwave 5 seconds. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute.

2. In a food processor combine the egg, Dijon, garlic, salt,

pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1 1/2 cups; refrigerate the excess.)

3. To prepare the salad: Combine the chick peas, iceberg lettuce, basil, mozzarella, chicken, salami and half of the tomatoes, provolone and green onions. Toss with the dressing. Divide evenly between 8 lettuce-lined plates. Garnish with the remaining tomatoes, provolone and green onions.

Note: The original recipe called for using a raw egg in the vinaigrette, which is unsafe by today's standards.