Summer Chopped Salad
Sick of always serving coleslaw at a barbecue? A cold, crunchy, chopped salad may be just what you need to freshen up any backyard grilling party. A salad master by birth, I concocted this tasty delight to go with BBQ chicken, salmon, and sweet potatoes. Bring it to a party, eat it alone or pair it with any of your BBQ cravings. It's easy, fresh and only takes about 30 minutes to whip it up…enjoy!
INGREDIENTS: ½ cup finely chopped red onions ¼ cup of balsamic ¼ cup water ½ cup red wine vinegar 2 teaspoons kosher salt, plus additional as needed 2 teaspoons coarsely ground fresh black pepper, plus additional as needed 1 cup extra virgin olive oil 3 heads of crisp romaine chopped into ½ inch pieces, 6 to 8 cups 1 head of radicchio, chopped into ½-inch pieces 1 cup of cherry tomatoes, cut in halves ½ cup pitted green olives, such as Cerignola, halved ½ cup pitted black olives, such as Cerignola, halved 1 cup haricots verts, blanched, cut into 1-inch pieces 1 cup English cucumber, peeled and cut into 1/2-inch pieces ¼ cup flat-leaf parsley leaves ¼ cup coarsely chopped dill, large stems removed
DIRECTIONS: 1. For your dressing: combine the onions, water, vinegar, salt and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop. Add 1/2 cup of the oil to the vinegar mixture (feel free to add additional oil to taste).
3. For your salad: in a large bowl, combine the lettuce, radicchio, tomatoes, olives, haricots verts, cucumber and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.