Chopped Salad Recipe

Prepare hard-cooked eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then turn off heat and cover. Let sit 9 minutes. Transfer to an ice bath 5 minutes, peel, and chop coarse.

Blanch haricot verts

Bring a medium pot of salted water to a boil. Add haricot verts and cook 2–3 minutes until bright green and crisp-tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and pat dry, then slice in half crosswise.

Prepare pickled onion (if not using pre-pickled)

Quick-pickle thinly sliced red onion by combining 1/2 cup warm water, 1/4 cup vinegar, 1 tsp sugar and a pinch of salt in a jar. Add onion, let cool, then refrigerate 15–30 minutes. Drain before using.

In a large bowl, combine chopped Little Gem lettuce, diced ham, chopped hard egg, blanched haricot verts, sliced radishes, cubed/shredded white cheddar and pickled onion. Toss gently to distribute ingredients evenly.

In a bowl or small blender, combine mayonnaise, Greek yogurt (or sour cream), chopped tarragon, parsley, chives, minced garlic, anchovy paste (if using), lemon juice, salt and pepper. Blend or whisk until smooth.

While whisking, slowly drizzle in olive oil to emulsify. Stir in buttermilk or water, 1 tablespoon at a time, until the dressing reaches a creamy, pourable consistency. Taste and adjust salt, pepper or lemon to preference.

If you prefer a smoother dressing, blitz in a blender or food processor for 10–15 seconds. Refrigerate for at least 10 minutes to let flavors meld if time allows.

Right before serving, drizzle the tarragon green goddess dressing over the assembled salad (about 2–3 tablespoons per serving) and toss gently to coat. Reserve a little dressing to dot on top if desired.

Drizzle 1 tsp olive oil over the salad, season with flaky sea salt and freshly ground black pepper to taste. Taste and adjust seasoning or add more dressing as desired.

Divide among plates or bowls and serve immediately.