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"Use A Spoon" Chopped Salad

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul's request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Active Time
Total Time
35 mins
Yield
Serves 8

How to Make It

1. Step
Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.
2. Step
Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.
3. Step
Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine.

Ingredients

  • 1/4 cup white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 3 medium stalks celery, diced (1/4-inch)
  • 2 medium carrots, diced (1/4-inch)
  • 1 large red bell pepper, diced (1/4-inch)
  • 1 medium apple, peeled and diced (1/4-inch)
  • 1/2 large cucumber, peeled, seeded and diced (1/4-inch)
  • 1 cup sliced Treviso (see Tips) or radicchio
  • 1 cup sliced arugula, any tough stems removed
  • 1 cup thinly sliced napa, Savoy or other soft cabbage
  • 1 cup crumbled goat cheese
  • 1/2 cup toasted slivered almonds (see Tips)

Tags

Gluten-FreeHealthy ImmunityHigh FiberLow Added SugarsLow CarbohydrateLow SodiumLow-CalorieVegetarian

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