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Send a Meal Blog

Monday, August 20 2012

Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good chopped salad. To add a tangy burst of flavor, Nischan pickles the carrots, celery and peppers before tossing them with the rest of the salad.

 


 
Summer Chopped Salad with Quick-Pickled Vegetables
Kana Okada
Recipe from 
Servings: 6
Prep Time: 50 mins
Total Time: 50 mins
 
 
ingredients
  •  
    1/4  cup  white balsamic vinegar
  •  
    1/4  cup  unseasoned rice vinegar
  •  
       celery ribs, finely diced
  •  
       medium carrots, finely diced
  •  
       large red bell pepper, finely diced
  •  
       large yellow bell pepper, finely diced
  •  
       large peach, cut into 1/4-inch dice
  •  
       medium cucumber, peeled, seeded and cut into 1/4-inch dice
  •  
     cup  finely chopped frisee
  •  
     cup  coarsely chopped arugula
  •  
     cup  thinly sliced napa cabbage
  •  
     tablespoons  extra-virgin olive oil
  •  
        Salt and freshly ground black pepper
  •  
     ounces  fresh goat cheese, crumbled
  •  
    1/2  cup  slivered toasted almonds
  •  
       large hard-cooked egg, sliced into 6 rounds
  •  
        Smoked paprika, for sprinkling
  •  
 
directions
Preheat the oven to 350 degrees. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.
 
Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisee, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve. 
Posted by: Send a Meal AT 11:21 am   |  Permalink   |  Email