August Chopped Salad
Recipe from Food & Wine

At his flagship New Orleans restaurant, August, John Besh makes his chopped salad with 21 different kinds of vegetables and herbs. Cut the number of vegetables back to eight; the recipe is still fantastic.


August Chopped Salad
Quentin Bacon

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Servings: 6
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Artichokes, Beets, Cucumber Salad, Fennel, Summer, Summer Salads, Summer Salads, Summer Vegetables
 
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Ingredients
  • 2  tablespoons
    Champagne vinegar
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  • 1/3  cup
    extra-virgin olive oil
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  •  
    Salt and freshly ground pepper
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  • 1/2  pound
    prepared beet salad or cooked beets
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  • 18 
    baby carrots, halved lengthwise
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  • 1/2  pound
    fingerling potatoes, sliced 1/2 inch thick
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  • 1/2  pound
    marinated artichoke hearts, drained and chopped
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  • 1  1-pound
    fennel bulb, thinly sliced on a mandoline
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  • 4 
    radishes, thinly sliced
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  • 1/2 
    seedless cucumber, peeled, quartered lengthwise and thinly sliced crosswise
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  • 3  ounces
    pea shoots
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  • 2  tablespoons
    chopped dill
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Directions
1.
In a large bowl, whisk the vinegar and olive oil and season with salt and pepper. Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.
2.
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cook the carrots for 5 minutes; using a slotted spoon, transfer to the ice water. Add the potatoes to the boiling water and cook for 8 minutes. Drain and add to the carrots; pat dry.
3.
Add the carrots and potatoes to the dressing in the large bowl. Add the artichokes, fennel, radishes, cucumber, pea shoots, and dill. Season with salt and pepper and toss to coat. Transfer the salad to plates, scatter the beets on top and serve.
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