Sd Chopped Salad Recipe
Chopped romaine lettuce, tomatoes, diced egg, kalamata olives, red onion, dried cranberries, and feta cheese tossed in herb vinaigrette.
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Ingredients
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Salad
Herb Vinaigrette
Method
Salad
- 1
Prepare lettuce
Wash romaine hearts thoroughly. Dry well using a salad spinner or clean kitchen towels. Stack leaves, roll tightly, then chop crosswise into approximately 1/2-inch pieces until you have 6 cups packed chopped romaine.
- 2
Prep tomatoes
Halve cherry or grape tomatoes. If using larger tomatoes, core and dice into roughly 1/2-inch pieces to yield about 1 1/2 cups.
- 3
- 4
- 5
Assemble salad components
In a large mixing bowl combine chopped romaine, halved tomatoes, diced eggs, chopped kalamata olives, chopped red onion, and dried cranberries. Toss gently to distribute ingredients evenly.
- 6
Add feta
Crumble 1/2 cup feta over the salad but reserve a small sprinkle (about 1 tablespoon) for final garnish if desired. Gently toss to incorporate.
Herb Vinaigrette
- 7
Make vinaigrette
In a small bowl or jar combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon minced garlic, 2 tablespoons chopped fresh parsley, and 1 tablespoon fresh oregano (or 1/2 teaspoon dried). Whisk or shake to blend.
- 8
Emulsify
Slowly stream in 1/2 cup extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until the dressing emulsifies and thickens slightly. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as needed (add up to 1 tablespoon more vinegar or 1/2 teaspoon more honey if too tart).
- 9
Dress salad
Pour about 3 to 4 tablespoons of the herb vinaigrette over the assembled salad (reserve extra dressing on the side). Toss gently but thoroughly to coat all ingredients. Add additional dressing in 1 tablespoon increments if you prefer a wetter salad, up to the remaining amount.
- 10
Finish and serve
Transfer the tossed salad to a serving bowl or individual plates. Sprinkle the reserved tablespoon of feta over the top and, if desired, a few additional dried cranberries or a grind of black pepper. Serve immediately.
