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 Ĺ cup (125 ml) each of finely diced green onion and crumbled Feta cheese
Salt & pepper to taste
Dressing: ľ cup (50 ml) olive oil
2 tbsp (25 ml) lemon juice
1 Ĺ 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. ó Written by Korey Kealey, Food Specialist, www.foodthought.com