The New 677 Chop Salad Recipe
romaine, iceberg & radicchio, tomatoes, avocado, asparagus, crispy tabasco onions, white balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vegetables
Chop the romaine, iceberg, and radicchio into bite-sized pieces. Halve the cherry tomatoes and slice the avocado. Trim and cut the asparagus into 1-inch pieces.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
- 3
Combine Ingredients
In a large salad bowl, combine the chopped romaine, iceberg, radicchio, cherry tomatoes, avocado, and blanched asparagus. Toss gently to mix.
- 4
Add Dressing
Drizzle the white balsamic vinaigrette over the salad, and toss gently to coat all the ingredients evenly.
- 5
Serve
Top the salad with crispy Tabasco onions for added crunch and serve immediately.