Big Chopped Salad with Vinaigrette
This is a salad for a small crowd, though it can be made as big or as little as you like. But please, see this ingredients list as a series of suggestions rather than dogma—a chopped salad can contain any combination that appeals to you, including raw vegetables like broccoli or cauliflower or crunchy cabbages like bok choy, as well as nuts, seeds, and fruit.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Roughly chop the greens and put them in a big bowl.
Step 2
Peel the cucumber, then cut it in half lengthwise; seed if necessary and chop into 1/2-inch dice. Trim the radishes and chop into 1/2-inch dice. Seed and core the peppers and chop into 1/2-inch dice. Peel and mince the onion. Chop the carrots into 1/2-inch dice. Chop the celery into 1/2-inch dice. Toss all the vegetables with the greens.
Step 3
Combine the oil, vinegar, shallot, and mustard and beat with a fork or wire whisk, or emulsify in a blender or with an immersion blender. Season with salt and pepper, then taste and adjust the seasoning as necessary.
Step 4
Just before serving, toss the salad with the dressing.
