Summer Chopped Salad with Quick-Pickled Vegetables
Recipe from
Food & Wine
Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good chopped salad. To add a tangy burst of flavor, Nischan pickles the carrots, celery and peppers before tossing them with the rest of the salad.
Servings:
6
Prep Time:
50 mins
Total Time:
50 mins
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Ingredients
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1/4 cupwhite balsamic vinegarsee savings
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1/4 cupunseasoned rice vinegarsee savings
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3celery ribs, finely dicedsee savings
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2medium carrots, finely dicedsee savings
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1large red bell pepper, finely dicedsee savings
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1large yellow bell pepper, finely dicedsee savings
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1large peach, cut into 1/4-inch dicesee savings
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1medium cucumber, peeled, seeded and cut into 1/4-inch dicesee savings
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1 cupfinely chopped friseesee savings
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1 cupcoarsely chopped arugulasee savings
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1 cupthinly sliced napa cabbagesee savings
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3 tablespoonsextra-virgin olive oilsee savings
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Salt and freshly ground black peppersee savings
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3 ouncesfresh goat cheese, crumbledsee savings
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1/2 cupslivered toasted almondssee savings
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1large hard-cooked egg, sliced into 6 roundssee savings
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Smoked paprika, for sprinklingsee savings
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Directions
1.
Preheat the oven to 350 degrees. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.
2.
Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisee, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve.
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