The Chopper
If this book had a front door, this salad would be standing in it.
- Time
- 15 MIN
- Serves
- 2 AS A MEAL, 4 AS A SIDE
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL, PEELER
- Heat
- Mild
- Protein
- No cooked protein
The salad this book is named for, and the pattern for every other one in this chapter: something leafy, something crisp, something juicy, something sharp, something rich, and a dressing built in the bottom of the bowl. The only real rule is size. When every piece is about as big as every other piece, each forkful gets a bit of everything.
The lineup
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1 small garlic clove, minced
- 1 romaine heart, chopped small
- 1 Persian cucumber, diced small
- 1 plum tomato, seeded and diced small
- 1 bell pepper, any color, diced small
- 1 carrot, peeled and diced small
- 4 radishes, diced small
- 1 shallot, minced
- 2 oz feta or sharp cheddar, diced small
- 2 tbsp roasted sunflower seeds
- Salt and pepper
The chop
- Whisk the oil, vinegar, mustard, oregano and garlic in the bottom of the bowl with a pinch of salt.
- Add the cucumber, tomato, pepper, carrot, radishes and shallot. Toss and let them sit in the dressing while you chop the romaine.
- Add the romaine and toss until every piece is coated.
- Add the cheese and sunflower seeds and toss once more.
- Taste, then add salt and pepper until it tastes right to you.
The extras
Dodge the Carbs
Already there.
Beef It Up
Add a drained can of chickpeas or tuna, or 4 oz of chopped salami or deli turkey.
Future You
Chop everything but the romaine up to a day ahead and keep it in the dressing. Add the romaine, cheese and seeds when you are ready to eat.
Show Off
Add a diced avocado and a handful of chopped fresh herbs: parsley, dill, basil, whatever you have.
Flavor Bomb
Add 2 tbsp of chopped giardiniera or pepperoncini, or swap the dressing for Creamy Italian or Green Goddess from The Dressing Room.
Heat Dial
Mild: as written. Warm: pepperoncini in the chop. Hot: hot giardiniera and a pinch of red pepper flakes in the dressing.
