Chopped salads are incredibly simple to make—you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you're practicing your knife skills? Anyone can make this salad—just make sure you use a good, sharp chef's knife and your biggest chopping board—and watch your fingers!
Servings: Serves 4
  • 4 scallions
  • 1/2 cucumber
  • Handful of fresh basil leaves
  • 2 small avocados , just ripe
  • 1 head butterhead lettuce
  • Large handfuls sprouted cress or alfalfa
  • 2 ounces Cheddar cheese , optional
  • Extra-virgin olive oil
  • Red wine vinegar
  • English mustard
  • Sea salt
  • Freshly ground black pepper
  • Directions
    Get yourself a big chopping board and a large sharp knife. It's best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the center of the board and continue chopping and mixing together. Halve your avocados around the big pit. Carefully remove the pit and peel the skin off. Add the avocado flesh, lettuce leaves and cress or alfalfa to the board. Crumble over the cheese, if using, and continue chopping. When everything is well chopped, you'll have a big mound of salad on the board. Make a well in the middle and drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Add a teaspoon of English mustard and a good pinch of salt and pepper. Mix up so everything gets well coated and serve on the board or in a bowl.

    This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009


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