Chop Salad Recipe

Prepare greens and vegetables

Wash and dry the romaine and radicchio thoroughly. Chop romaine into roughly 1/2" pieces and shred radicchio into similar-sized strips. Core and dice the tomato into 1/2" pieces. Thinly slice the fennel bulb (use the core and fronds) and place each prepared vegetable into a large mixing bowl but keep separate in the bowl for assembly order.

Prepare avocado

Halve, pit and peel the avocado. Dice into 1/2" pieces and place in a small bowl. Squeeze about 1/2 teaspoon lemon juice over avocado to slow browning and set aside.

Combine rice vinegar, sugar, kosher salt and water in a small bowl or jar. Whisk until sugar and salt dissolve. Add the thin-sliced cucumber, stir to coat, and let sit at least 10 minutes (up to 1 hour) in the refrigerator. Drain liquid before adding to salad.

Season potatoes

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat if pan-frying. Toss the diced potatoes with olive oil, smoked paprika, 1/2 teaspoon kosher salt (from the potato ingredient amount) and black pepper so all pieces are evenly coated.

For oven: spread potatoes in a single layer on a rimmed baking sheet. Roast 20–25 minutes, turning once halfway, until golden and crisp. For skillet: add potatoes to hot skillet in an even layer and cook without stirring for 4–5 minutes to form a crust, then stir and continue to cook, 10–12 minutes total, until crisp and tender. Once cooked, taste and adjust with remaining kosher salt to reach the full 3 tsp listed across the recipe, reserving for finishing as desired. Cool slightly before using.

In a bowl or jar combine white wine vinegar, Dijon mustard, honey, minced garlic, chopped parsley, dill and chives, lemon juice, kosher salt and black pepper. Whisk or shake while slowly streaming in the extra-virgin olive oil until emulsified. Taste and adjust acidity or seasoning. The vinaigrette should be bright and herb-forward.

Toast the sunflower seeds in a dry skillet over medium heat 2–3 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and cool. Crumble feta and set both aside for assembly.

Combine the prepared romaine, radicchio, tomato, fennel and drained marinated cucumber in the large mixing bowl and toss gently to mix the layers. Add the cooled crispy potatoes and diced avocado on top so they retain texture.

Pour 2–3 tablespoons of the herb vinaigrette over the salad (reserve extra to serve at table). Toss gently but thoroughly so dressing coats ingredients without mashing avocado. Taste and add additional vinaigrette if needed.

Top the salad with crumbled feta and toasted sunflower seeds. Finish with an extra squeeze of lemon juice and optional flaky sea salt to taste.

Serve immediately so crispy potatoes stay crunchy. Leftover dressing can be stored refrigerated up to 4 days; assembled salad is best eaten right away.