Restaurants›El Mercado Mexican Kitchen›Chopped Salad Recipe

Chopped Salad Recipe

Inspired by El Mercado Mexican Kitchen
Time20m
Serves4

Romaine, red cabbage, cucumber, sliced radish, julienne onions, tomato wedge, homemade white balsamic.

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Ingredients

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Salad

White Balsamic Dressing

Method

Salad

1

Prepare romaine

Wash romaine leaves thoroughly, dry using a salad spinner or paper towels. Stack leaves, roll tightly, and slice crosswise into 1/4- to 1/2-inch ribbons to yield about 6 cups. Place in a large mixing bowl.

2

Shred cabbage

Remove any tough core from the red cabbage. Thinly slice or shred to make 1 cup. Add to the bowl with romaine.

3

Slice cucumber

Trim ends of the cucumber. Cut into quarters lengthwise, remove seeds if large, then chop into roughly 1/4-inch pieces to make about 1 cup. Add to the bowl.

4

Slice radishes and onions

Thinly slice radishes on a mandoline or knife. Julienne the red onion into thin matchsticks (about 1/2 cup). Add both to the bowl.

5

Prepare tomato wedges

Cut each medium tomato into 6 wedges (or quarter and halve depending on size). Arrange the wedges on top or toss gently into the salad depending on presentation preference.

6

Season salad base

Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the vegetables and gently toss to combine, taking care not to bruise the tomato wedges.

7

Optional herbs

If using, sprinkle the chopped parsley or chives over the salad and gently toss once more.

White Balsamic Dressing

8

Combine base ingredients

In a small bowl or jar, add 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp minced shallot, and 1/2 tsp minced garlic. Whisk to combine.

9

Emulsify with oil

Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened.

10

Season and adjust

Season with 1/2 tsp salt and 1/4 tsp black pepper. If dressing is too sharp, add 1 tbsp warm water and whisk to loosen. Taste and adjust honey or salt to preference.

11

Let flavors marry

If time allows, let the dressing rest for 10 minutes for shallot and garlic to mellow; shake again before using.

12

Dress the salad

Pour dressing over the salad just before serving—start with about 3 to 4 tablespoons and toss gently to coat. Add more dressing to taste, but avoid overdressing to keep the salad crisp.