This Salad Will Make You Excited About Eating Your Leftovers

Photo: Courtesy of Food52.
By Ashley Rodriguez

The idea of a chopped salad is that everything is cut roughly about the same size — all of it rather small — so that you can practically eat it with a spoon. Beyond the chopping, I don’t have many rules for this recipe. In fact, you should use this recipe only as a rough guide. The beauty of this dish is that it’s the sort of meal that does a great job of using up the leftover bits in the fridge. That’s actually how this salad got its start. I will say, however, there’s always salami (specifically finocchiona) in mine, sharp cheddar, and a bright, shallot-laced vinaigrette that brings it all together.

Spring Chopped Salad
Serves 4 to 6

For the salad:
5 to 6 cups cut, cleaned greens (I use romaine and treviso), cut into 1-inch ribbons
1 cup blanched fresh (or frozen) peas
1 cup chopped fresh herbs (I use a mix of chives, mint, and parsley)
4 to 5 radishes, finely chopped
1/2 avocado, diced
1 cup garbanzo beans
1 cup chopped sharp cheddar cheese
1 cup salami, such as finocchiona
1/4 cup toasted pepitas
Other options: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, olives, shaved fennel, and white beans

Related: Update Your Classic Caprese Salad By Adding Nectarines

For the shallot and cider vinegar vinaigrette:
6 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 garlic clove, minced
3 tbsp finely chopped shallot
1 tsp dried oregano, crushed
1 pinch sugar
Salt and pepper, to taste

Combine all of the vinaigrette ingredients in a medium bowl and whisk to emulsify. Add all the salad components to a large bowl, then pour the dressing on top and toss. Serve immediately.

Next: A Homemade Green Goddess Dressing Recipe You Can Use On Everything — Even French Fries

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