Chopped Salad Recipe
Photo: Andrew Purcell
Serves 4
Ingredients
Kosher salt
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/2 Tbsp. Dijon mustard
1 small garlic clove, minced
1/4 tsp. ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into 1/2-inch pieces
2 medium carrots, cut into 1/2-inch pieces
1 cup corn kernels (from 1 to 2 ears)
2 medium tomatoes, cored and cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
1 red bell pepper, cored and cut into 1/2-inch pieces
1/3 cup finely chopped red onion
1 head romaine, chopped
1 large ripe avocado, peeled, pitted and diced
1/4 cup finely grated Parmesan
Directions
Active time: 30 minutes
Total time: 1 hour
Bring a large pot of salted water to a boil. Meanwhile, in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. salt, garlic and black pepper. Whisk in oil. Add green beans and carrots to boiling water and cook until just tender, about 3 minutes. Add corn and cook 1 minute more. Drain in a colander and rinse in cold running water until completely cool. Transfer to bowl with vinaigrette. Add tomatoes, celery, bell pepper and onion and toss well. Set aside to let marinate for 30 minutes. Add romaine, avocado, Parmesan and salt and pepper to taste. Toss gently to combine. Serve immediately.
Ingredients
Directions
Active time: 30 minutes
Total time: 1 hour
Bring a large pot of salted water to a boil. Meanwhile, in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. salt, garlic and black pepper. Whisk in oil. Add green beans and carrots to boiling water and cook until just tender, about 3 minutes. Add corn and cook 1 minute more. Drain in a colander and rinse in cold running water until completely cool. Transfer to bowl with vinaigrette. Add tomatoes, celery, bell pepper and onion and toss well. Set aside to let marinate for 30 minutes. Add romaine, avocado, Parmesan and salt and pepper to taste. Toss gently to combine. Serve immediately.
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