1930 Chopped Salad Recipe
Lettuce, tomato, cucumber, onion, radish, and house vinaigrette.
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Chop the Vegetables
Wash the romaine lettuce thoroughly, then chop it into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
- 2
Prepare the Tomato
Core the tomatoes, and chop them into small, evenly-sized pieces. Add to the bowl with the lettuce.
- 3
Slice the Cucumber
Peel the cucumber if desired, then slice it in half lengthwise. Cut each half into thin half-moon slices and add to the salad bowl.
- 4
Slice the Onion
Peel the red onion and slice it thinly. If the flavor is too strong, soak the slices in cold water for 10 minutes, then drain. Add to the salad bowl.
- 5
Prepare the Radishes
Trim the ends off the radishes and slice them thinly. Add to the salad bowl.
Vinaigrette Preparation
- 6
Combine Ingredients
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
- 7
Whisk the Vinaigrette
Whisk the mixture vigorously until all ingredients are well combined and emulsified. If using a jar, you can seal it and shake it until combined.
Assemble Salad
- 8
Dress the Salad
Pour the vinaigrette over the chopped salad ingredients in the bowl. Start with half the vinaigrette and add more to taste.
- 9
Toss the Salad
Gently toss the salad using tongs or salad servers to ensure the dressing evenly coats all the ingredients.
- 10
Serve
Serve immediately or let it sit for 10 minutes for the flavors to meld before serving.
