Health & Science
5:43 pm
Mon June 10, 2013

Episode 34 - Chopped Salad

TEX MEX CHOPPED SALAD (dairy)

Mustard Vinaigrette: 
1 tablespoon Dijon mustard 
3 tablespoons sherry wine vinegar 
3/4 cup olive oil 
Salt and freshly ground white pepper 

Salad: 
1/2 cup diced canned artichoke bottoms 
Salt 
Freshly ground white pepper 
1/2 cup diced carrots, blanched    
1/2 cup diced green beans, blanched
1/2 cup diced red onion 
1/2 cup diced radicchio 
1/2 cup fresh corn kernels 
1/2 cup diced celery 
1/2 cup diced ripe avocado 
1/4 cup peeled, seeded, and chopped tomato 
4 teaspoons grated Parmesan cheese 
1 cup mixed greens, such as curly endive, chicory, and baby lettuce, cut or torn into bite-size pieces

In a small bowl, combine the mustard and vinegar. Slowly whisk in oil. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. 
In a bowl combine the artichoke, onion, radicchio, corn, and celery. 
When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. 
Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste. Divide the salad greens among 4 TEX MEX CHOPPED SALAD (dairy)

Mustard Vinaigrette: 
1 tablespoon Dijon mustard 
3 tablespoons sherry wine vinegar 
3/4 cup olive oil 
Salt and freshly ground white pepper 

Salad: 
1/2 cup diced canned artichoke bottoms 
Salt 
Freshly ground white pepper 
1/2 cup diced carrots, blanched    
1/2 cup diced green beans, blanched
1/2 cup diced red onion 
1/2 cup diced radicchio 
1/2 cup fresh corn kernels 
1/2 cup diced celery 
1/2 cup diced ripe avocado 
1/4 cup peeled, seeded, and chopped tomato 
4 teaspoons grated Parmesan cheese 
1 cup mixed greens, such as curly endive, chicory, and baby lettuce, cut or torn into bite-size pieces

In a small bowl, combine the mustard and vinegar. Slowly whisk in oil. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. 
In a bowl combine the artichoke, onion, radicchio, corn, and celery. 
When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. 
Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste. Divide the salad greens among 4 saladplates. Mound the chopped salad on the greens and serve immediately. Serves 4

Related Program