Chopped salad showcases seasonal vegetables

Originally from California and popular on the country club scene, chopped salad is showing up on more menus these days. My guess is it’s because it goes with just about anything – beef, pork, chicken, seafood or even as a side to a vegetarian entree.

It can appear as a side salad for a steak or you can add grilled chicken to

make a quick and healthy entrée. The only rule to a chopped salad is that all the pieces of lettuce and other salad ingredients are relatively the same size.

Dressings run the gamut from spicy vinaigrette to creamy green goddess.

Upscale steak houses have long offered chopped salads on their menus. The

crunchy texture of the vegetables and creamy dressing is an interesting

contrast to the meaty, savory steak texture and the salads are often ordered to share at the table.

Making chopped salad at home is easy. All you need is a good cutting

board and a sharp knife so you don’t bruise the lettuce. Remove any moisture from the lettuce, otherwise the end result soggy.

I have reintroduced iceberg lettuce again into my diet because it produces

the best crunch for a chopped salad. I find iceberg to be bland so I add

romaine to increase the nutritional bang for my lettuce buck and for the additional flavor it provides.

Similar to a Cobb salad, which hails from California’s famous and historic

Brown Derby restaurant, the difference is that all of the ingredients are tossed and blended together instead of the vegetables being neatly arranged on top.

Go light on the dressing because a little goes a long way and all the flavors will marry together in each glorious bite.

The flavor profile of chopped salads is endless. Think Asian, Greek and

Mexican vegetables for ingredients. Anything goes. Just remember to have

all the pieces of the salad near the same size.

Spicy Pecans

Yields 3 cups

This recipe makes more than you need, but these zesty nuts can be tossed in with just about any salad and a makes a heavenly topping for cooked vegetables.

Ingredients:

3 cups pecan pieces

1 tablespoon ground cinnamon

1 teaspoon ground white pepper

1/2 teaspoon table salt

2 tablespoons unsalted butter

1/2 teaspoon red cayenne pepper

1 teaspoon ground allspice

1/4 teaspoon ground ginger

2 teaspoons granulated sugar

Roast pecans on a cookie sheet at 350 degrees for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove from oven and set aside. As nuts are roasting, melt butter in a small

bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let dry for about an hour. (Can be stored for up to a

week in a air tight container.)

Agave Vinaigrette

Blue Agave sweetener is made from the Blue Agave plant that thrives in Mexico. Its thin consistency makes a great addition to salad dressing ingredient options. If Agave is not available, substitute maple syrup.

Yields approximately 2 cups

Ingredients:

1/3 cup apple cider vinegar

1/4 cup of onion, peeled and minced

1/3 cup of Agave sweetener

1 cup of canola oil

1 tablespoon brown mustard

1 teaspoon poppy seeds

In a pint jar with a tight fitting lid, add apple cider vinegar, onion, Agave sweetener, oil, brown mustard and poppy seeds. Shake vigorously

for one minute until dressing mixes and appears creamy.

Steakhouse Chopped Salad

Serves 2

¼ head romaine lettuce, chopped

½ head iceberg lettuce, chopped

4 slices cooked bacon, chopped

1 tomato, seeded and chopped

¼ cup green onions, cleaned and sliced thin

½ cucumber, peeled, seeded and chopped

½ red pepper, chopped (3 tablespoons)

1/3 cup reduced-fat blue cheese crumbles

½ cup frozen green peas, thawed

¼ cup spicy pecans

¼ cup Agave poppy seed dressing

Wash and chop romaine and iceberg lettuce and place in large bowl. Chop bacon, tomato, green onion, cucumber and red pepper. Add to lettuce and toss. Add blue cheese, peas and spicy pecans and toss again. Drizzle with dressing and toss one more time before serving.

Tags: ln food, livingnorth