Chopped Salad
Makes12 servings
- Active time: 45 min
Total time: 45 min
Published in Gourmet Live
01.26.11
INGREDIENTS:
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 small shallot, minced
- 1/3 cup olive oil
- 1 medium head romaine, chopped (4 to 6 cups)
- 1 seedless cucumber, diced (3 1/2 cups)
- 1 pint grape tomatoes, halved (1 3/4 cups)
- 1 red bell pepper, diced (1 1/2 cups)
- 2 celery stalks, halved lengthwise and finely chopped (1 cup)
- 3 carrots, finely chopped (1 3/4 cups)
- 1 small red onion, finely chopped
- 1 cup pitted black olives, halved (suit yourself whether you prefer the medium California black olives—a 6-ounce can—or Kalamata olives)
INSTRUCTIONS:
-
Whisk together vinegar, sugar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then add oil in a stream, whisking until combined well.
-
Toss remaining ingredients with dressing.
-
Season salad with salt and pepper.
COOKS’ NOTES:
-
Dressing can be made 1 day ahead and chilled, covered.
-
Vegetables and lettuce can be chopped 1 day ahead and stored separately while being chilled in a sealable plastic bag lined with a damp paper towel.
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