Food ThoughtPublished on August 17, 2009

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  • Korey's Chopped Salad

The chopped salad, a restaurant favourite, ?can be made at home with ease. COOL COLOURFUL VEGGIES The markets are brimming with fresh vegetables!

A chopped salad is a fresh and fun way to turn heaps of veggies into a manageable and delicious medley of summertime flavours in one bowl! I am now obsessed with the many delicious combinations - use your imagination and create your own signature dish. note: Blanching lightly cooks vegetables; scald vegetables in boiling water for three minutes, then plunge into ice cold water, drain and pat dry.

Use a large cutting board. Evenly chopped veggies make for the best presentation Choose heartier lettuce such as romaine or iceberg. Use a shallow wide bowl or platter. A little dressing goes a long way . . .

KOREY'S CHOPPED SALAD

5 cups (1.25 ml) chopped romaine or iceberg lettuce

2 cups (500 ml) each chopped red cabbage and blanched carrots, cooked corn kernels

3 cups (750 ml) each of chopped blanched broccoli and seeded tomatoes ½ cup (125 ml) each of finely diced green onion and crumbled Feta cheese

Salt & pepper to taste

Dressing: ¼ cup (50 ml) olive oil

2 tbsp (25 ml) lemon juice

1 ½ tsp (7.5 ml) Dijon mustard

Method: In small bowl, whisk together oil, lemon juice and

Dijon mustard; set aside. Arrange lettuce on large serving

platter. Compose cabbage, carrots, corn, broccoli and tomatoes

on top of lettuce beside each other; top with green onion and

Feta cheese. Refrigerate until ready to serve. ?Toss with dressing just before serving.

Korey's tip: Think colour and ?presentation - ?we eat with our ?eyes first. — Written by Korey Kealey, Food Specialist, www.foodthought.com




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