Recipes for the Web

Barrington Software Incorporated

Chopped Salad With Vinaigrette

Time: 30 minutes

1 big head romaine lettuce

1 bunch arugula

1 bunch watercress

2 medium cucumbers, or 1 English cucumber

1 bunch radishes

2 yellow or red peppers

1 small sweet onion, like Vidalia

2 carrots

2 celery stalks

1 cup extra virgin olive oil

1/3 cup good vinegar, approximately

1 shallot, minced

1 tablespoon Dijon-style mustard

Salt and pepper.

1. Wash and dry all vegetables as necessary. Roughly chop greens, and place them in a big bowl.

2. Peel cucumbers, then cut in half lengthwise; seed if necessary, and chop into 1/2-inch dice.

Trim radishes, and chop into 1/2-inch dice. Seed and core peppers, and chop into 1/2-inch dice.

Peel and mince onion. Peel carrots, and chop into 1/2-inch dice. Chop celery into 1/2-inch dice.

Toss all vegetables with greens.

3. Combine oil, vinegar, shallot and mustard, and beat with a fork or wire whisk, or emulsify in a

blender or with an immersion blender. Season with salt and pepper; taste, and adjust seasoning as

necessary. Just before serving, toss salad with dressing.

Yield: about 12 servings.

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