Chopped Salad (v, Gf) Recipe

Wash and dry

Wash all lettuces, radicchio, cucumber, tomatoes, parsley and mint under cold water. Spin or pat dry thoroughly—excess water will dilute the dressing and make the salad soggy.

Core and thinly slice radicchio into small strips. Chop romaine and red leaf lettuce into roughly 1/2-inch pieces (the intent is a chopped salad texture). Place all chopped lettuces and radicchio in a large mixing bowl.

Seed (if desired) and dice the cucumber into approximately 1/4-inch pieces. Halve the cherry tomatoes. Dice the red bell pepper and carrot finely so pieces are similar in size to the cucumber. Add cucumber, tomatoes, bell pepper, carrot, and red onion to the bowl with the lettuces.

Rinse and drain the cooked chickpeas, then add them to the bowl. If using avocado, dice it just before serving and keep separate until final toss to prevent browning.

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, lemon juice, minced garlic, kosher salt and black pepper.

Whisk vigorously (or shake in a jar with a tight lid) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning—add a pinch more salt or a squeeze more lemon if needed.

Pour about two-thirds of the dressing over the chopped salad in the large bowl. Reserve the remaining dressing to allow guests to add more if desired.

Toss gently but thoroughly with tongs or salad servers until all components are evenly coated. If the salad seems dry add the remaining dressing a little at a time.

Fold in the crumbled feta (or vegan feta) and toasted pumpkin seeds or nuts so they are evenly distributed.

If using avocado, gently fold it in at the end to avoid mashing. Scatter the chopped parsley and optional mint over the top and give one final gentle toss.

Taste and adjust final seasoning with additional salt, pepper or lemon if desired. Serve immediately.