Chopped Salad

Makes12 servings
  • Active time: 45 min
    Total time: 45 min
Every Super Bowl spread needs a refreshing salad to counterbalance the array of must-have dips, cheesy snacks, and meaty mains. Because the elements of this are all chopped, it’s a salad that’s easy to toss, easy to serve, and best of all, easy to eat.
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.

Photo: Chris Gentile

Recipe by Gina Marie Miraglia Eriquez, with Food Styling by Kay Chun

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