Chopped Salad

Makes: 4 servings

Time: 30 minutes

F V

Much of the time, I make casual salad dressings right in the bowl. But this vegetable-loaded recipe is ideal for a more complex vinaigrette.

• 2 celery stalks (preferably from the heart), chopped
• 2 carrots, chopped
• 1 small to medium red onion, minced
• 1 cucumber, peeled if you like, seeded, and chopped
• 1 red or yellow bell pepper, cored, seeded, and chopped
• 4 cups chopped romaine lettuce (about 1 pound)
• Salt and pepper
• ½ cup any Vinaigrette (page 628), or more to taste

1. Combine the celery, carrots, onion, cucumber, bell pepper, and lettuce in a bowl; sprinkle lightly with salt and pepper and toss.
2. Drizzle with the vinaigrette and toss again. Taste and adjust the seasoning. Serve immediately.

10 Additions to or Substitutions for Chopped Salad

1. Fennel bulb for the celery, trimmed and chopped
2. Avocado (not too ripe), pitted, peeled, and chopped
3. Cabbage, about 1 cup shredded or chopped
4. Haricots verts or other green beans, about 1 cup, cooked briefly and shocked
5. Fresh peas, snow peas, or snap peas, about 1 cup very lightly cooked and shocked (see page 150)
6. Steamed, grilled, or roasted asparagus, chilled and cut into pieces (several spears are all you need)
7. Radishes, ½ cup, chopped
8. New potatoes, about 1 cup, steamed and cut into small chunks
9. Chickpeas (cooked or drained canned), ½ cup or more
10. Nuts like almonds, pistachios, or peanuts, ½ cup chopped into large pieces