Fixe Chopped Recipe

Make the dressing

Mince the garlic into a paste (or grate). In a small bowl or jar add red wine vinegar, Dijon mustard, honey and lemon juice. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or tighten the jar lid and shake vigorously) until emulsified. Season with salt and 1/2 tsp black pepper. Taste and adjust acidity or seasoning; set aside.

Wash and thoroughly dry all greens. Chop romaine, iceberg, radicchio, red cabbage and kale into uniform bite-sized pieces (roughly 1/2-inch pieces). Combine the chopped greens in a large bowl and toss gently to mix.

Prepare the vegetables and herbs: halve cherry tomatoes, peel and grate the carrot, dice the cucumber (remove seeds for a drier salad), dice the red bell pepper, slice green onions, finely dice celery, dice the avocado and toss its pieces immediately with 1 teaspoon lemon juice to prevent browning. Chop parsley and basil and add to the mix.

Add the prepared chopped vegetables and herbs to the bowl with the mixed greens and toss gently to distribute evenly.

Rinse and drain the chickpeas, then pat dry with a towel. If you prefer warm chickpeas, sauté them in 1 tsp olive oil over medium heat for 4–5 minutes until slightly golden and then cool briefly. Add chickpeas, crumbled feta, toasted sunflower seeds and crumbled cooked bacon (if using) to the salad bowl and fold to combine.

Pour about three-quarters of the dressing over the salad and toss gently but thoroughly so every chopped piece is lightly coated. Taste and add more dressing if desired. Scatter capers over the top, finish with the remaining 1/4 tsp black pepper and sea salt to taste. If serving immediately, add avocado last and give a final gentle toss. For a composed bowl, portion into bowls and garnish each with a little extra feta and sunflower seeds.