Ever try to stuff a huge piece of lettuce, dripping with salad dressing, into your mouth? It’s my salad discomfort zone. My solution is the chopped salad.
I go through salad phases, and my latest one is chopped salads. An easy chopped salad to make is this version of a chef salad, chopped a bit more than usual. That’s all. Nothing fancy. Finely chopping makes a big difference because the pieces are bite size, so you can get more variety in one forkful. You can tell I think a lot about the best way to enjoy a salad. I’m a salad lover. And feel free to chop even more so than I have in the picture.
The photos in this post don’t show chopped hard-boiled egg or the cherry tomatoes, but I usually add those as well, so I recommend doing so. Also, feel free to substitute anything, but it’s good to get a bit of salty olives on top, especially if you’re not going to add chopped cured meat.
The dressing is a basic vinaigrette, with fresh herbs. If you don’t have fresh herbs on hand, dried will be fine.
Signing off from cool Seattle. I’m certain we set a record, or got close to a record, for the coolest summer ever. Sigh.
So glad we got to play in the surf while in New York.
Chopped Chef Salad
- 1 head of romaine lettuce, sliced and diced
- 1 red pepper, sliced and diced into small cubes
- 2-3 slices of organic cured meat (I like turkey bacon) finely diced into small cubes
- 1 cucumber, sliced and diced into small cubes
- about 8 cherry tomatoes, sliced in half
- 1 hard-boiled egg, sliced and diced into cubes (not in the picture)
- about 6 kalamata olives, pitted and diced
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 cup of fresh herbs (basil, parsley, cilantro is what I had on hand)
- 1/8 teaspoon sea salt (optional)
- drizzle of honey (optional)
- Combine all the salad ingredients on a plate or in a bowl. I layer from the bottom up: lettuce, peppers, cucumbers, tomatoes, and then the rest on top.
- Place all the vinaigrette ingredients in a food processor or blender and whirl it around until the herbs are finely chopped and all is well mixed (emulsified).
- When ready to serve, pour the dressing over the salad.
- I store the dressing at room temperature for up to a week.