The chopped salad has become a popular presentation with countless components and flavorings. This is a great personal favorite, and as a seasonal salad, the ingredients can be adjusted to the season and individual preference. The “chopped” part is essential: 1/4 to 1/2-inch sized pieces of all the ingredients will allow for the dressing to surround all the elements and flavor everything evenly; and, when the salad is eaten, all the ingredients and flavors are enjoyed together. All the ingredients can be cut ahead and chilled until service. The olive oil and vinegar are from our friends at Amphora Nueva in Lafayette. Nate, the owner and his staff, offer a large selection of flavored oils and vinegars to pair with your culinary needs. Dress lightly and season with salt and pepper just prior to service to avoid the salad getting too soft.
For the Salad:
1 head romaine lettuce, leaves rinsed, dried and chopped
2 cups wild arugula, chopped
1/2 small head radicchio, chopped
1/2 small red onion, cut into a 1/4-inch dice
2 ribs celery, cut into 1/2-inch dice
1 Granny Smith apple, cut into 1/2-inch dice
1 Crimson pear, cut into 1/2-inch dice
1 Fuyu persimmon, cut into 1/2-inch dice
1/2 cup toasted pumpkin seeds
1/2 cup crumbled goat or feta cheese
1/2 cup pomegranate seeds
For the Vinaigrette (Makes about 1/4 cup):
2 tablespoons Amphora Cranberry – Pear OR Pomegranate – Qunice white balsamic vinegar
1/4 cup Amphora extra-virgin olive oil
Kosher salt and freshly milled black pepper to taste
• Combine all the salad components in a large bowl and set aside.
• For the Vinaigrette: Combine all the ingredients in a plastic container with a tight-fitting lid. Shake the dressing vigorously until well combine. Taste and adjust seasoning.
• Add the dressing on the salad and toss until coated. Taste, adjust seasoning or add more oil and vinegar, to taste. Careful not to over-dress.
Serves 4 – 6
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