Saturday Chopped Salad
The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.
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Ingredients
Saturday chopped salad
- 1 head romaine lettuce, finely chopped
- 3 cups diced red cabbage (or a mix of cabbage and chopped endive)
- 5 pepperoncini, seeded and finely chopped (or try making your own pickled shallots*)
- 3 radishes of your choice, finely diced
- 2 Persian cucumbers, finely diced
- 2 carrots, finely diced or julienned and finely chopped
- 1/2 pint cherry tomatoes, quartered, optional
- 1/2 bunch chives, finely chopped
- 2/3 cup Everyday Salad Dressing, or as needed
- 1 avocado, peeled, pitted, and diced
- 3 oz full-fat feta cheese
Everyday salad dressing
- 1 small shallot
- 3/4 cup extra-virgin olive oil (or 1/2 cup olive oil + 1/4 cup flax oil)
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 tbsp rice vinegar
- 2 tsp raw honey or pure maple syrup
- 1 tsp Dijon mustard
- 3/4 - 1 tsp sea salt
- ground black pepper, to taste (TRY: Simply Organic Ground Black Pepper)
Preparation
Saturday Chopped Salad
- In a large bowl, combine lettuce and cabbage. Add pepperoncini, radishes, cucumbers, carrots, tomatoes and chives. Toss with enough dressing to coat lightly. Add avocado and feta and drizzle with a small amount of dressing. Toss very gently with your hands to incorporate into the salad.
Everyday Salad Dressing
- In a small bowl or glass jar with a lid, whisk or shake all ingredients until emulsified. Cover and refrigerate for 5 to 7 days.
- (NOTE: Because olive oil solidifies when chilled, you will need to remove it from the refrigerator well before you want to use it for it to become pourable.)
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