Chopped Napa Recipe

Prep Napa and radicchio

Trim the base of the Napa cabbage, discard core, then thinly slice crosswise into ribbons until you have about 4 cups. Separate and thinly slice the radicchio into bite-sized strips (about 1 cup). Place both in a large mixing bowl.

Prep tomatoes and cucumber

Halve the heirloom cherry tomatoes. Peel the English cucumber if desired, halve lengthwise and slice into 1/4-inch half-moons (about 1/2 cup). Add to the bowl with Napa and radicchio.

Prepare aromatics and herbs

Thinly slice the red onion into half-moons and separate into rings (about 1/4 cup). Roughly chop the parsley and chiffonade the basil. Add both herbs and the red onion to the salad bowl.

Add cheese and nuts

Crumble the feta and sprinkle it over the salad. Add the toasted almond slivers for crunch.

Toss gently to combine after dressing is added (see vinaigrette). Adjust salt and pepper to taste before serving.

In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, red wine vinegar, and minced garlic until the honey is dissolved.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Season with salt and freshly ground black pepper. Taste and adjust balance — add more honey for sweetness, lemon for brightness, or salt as needed.

Pour about 3-4 tablespoons of vinaigrette over the salad, then gently toss to coat. Taste and add additional vinaigrette as desired (up to remaining amount).

Serve immediately, or refrigerate leftover dressing separately up to 3 days. If chilling the dressed salad, allow it to sit 10 minutes at room temperature first so flavors meld; toss again before serving.