I’ve really been concentrating on dropping this weight so we haven’t had pizza in the house. On Saturday my better half longingly asked if he would ever eat pizza again. Boo. The next day I texted my son to see if he’d be available to share a pizza with his dad. He issued a resounding “HAHAHAHHA! Sure.” Hence, the chopped salad was created for me.
This salad makes way too much for the two of us. I really cut it down, by less than half probably.
From the Nordstrom Family Table Cookbook comes a fantastic main or side salad that makes A LOT!!!! This makes 6 servings. I made my Champagne Vinaigrette. It’s listed below.
Chopped Vegetable Salad with Sherry Mustard Vinaigrette
- 10 oz. Mixed greens
- 2 carrots, sliced
- 3 ears of corn, cooked and sliced off the cob
- 6 oz. green beans, trimmed and blanched
- 3 celery stalks, cut into ¼ inch pieces
- ½ a small jicama, cubed
- 2 large yellow bell pepper, seeded, deribbed and diced
- 6 ripe Roma tomatoes, seeded and diced
- 5 green onions, including pale green parts, thinly sliced
- Kosher salt
- Freshly ground black pepper
- ¼ cup freshly grated Parmigiano Reggiano
- 2 T. finely chopped fresh chives
Place all the ingredients in a LARGE bowl as listed. Meanwhile, make the dressing.
- ½ cup plus 1 T extra-virgin olive oil
- 3 T. minced shallots
- 1 T. minced garlic
- ½ cup aged sherry vinegar
- 1 T. Maille Dijon mustard (emulsifies better and tastes better than the other)
- ½ t. kosher salt
- 1/8 t white pepper
- ¼ cup almond oil or extra-virgin olive oil
Heat 1 T of the oil in a small skillet over low heat. Add the shallots and garlic and cook, stirring often, until golden, about 5 minutes. Remove from heat and stir in the vinegar, mustard, salt and pepper. Let cool. Transfer to a blender or a food processor fitted with the metal blade. With the machine running, gradually add the remaining ½ cup of oil and the almond oil and process until smooth.
I personally don’t like to go through all the above work.