Chino Chopped Vegetable Salad Recipe - Cooking Index
Chino Chopped Vegetable Salad Recipe - Cooking Index
No one I know grows better vegetables than the Chino family on their farm in Rancho Santa Fe. If you live in Southern California it's worth a trip just to see them growing in their fields. If you live further afield, shop carefully at your local farmer's market. What tastes better on a hot summer day than a fresh vegetable salad!
Courses: Salads| Mustard Vinaigrette | ||
| 1 tablespoon | 15ml | Dijon mustard |
| 3 tablespoons | 45ml | Sherry wine vinegar |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 1/2 cup | 118ml | Almond or safflower oil |
| Salt - to taste | ||
| Freshly-ground while pepper - to taste | ||
| Salad | ||
| 1 tablespoon | 15ml | Olive oil |
| 1/2 cup | 73g / 2.6oz | Diced fresh artichoke hearts |
| Salt - to taste | ||
| Freshly-ground while pepper - to taste | ||
| 1/2 cup | 55g / 1.9oz | Diced carrots |
| 1/2 cup | 80g / 2.8oz | Diced green beans |
| 1/2 cup | 31g / 1.1oz | Diced red onion |
| 1/2 cup | 73g / 2.6oz | Diced radicchio |
| 1/2 cup | 31g / 1.1oz | Fresh corn kernels |
| 1/2 cup | 55g / 1.9oz | Diced celery |
| 1/2 cup | 73g / 2.6oz | Diced ripe avocado |
| 1/4 cup | 15g / 0.5oz | Chopped peeled seeded tomato |
| 4 teaspoons | 20ml | Grated Parmesan cheese |
| 1 cup | 110g / 3.9oz | Bite-size mixed greens of your choice |
| = (curly endive, chicory, baby lettuce) |
Prepare the vinaigrette: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season to taste with salt and pepper and set aside. Whisk again when ready to serve.
Prepare the salad: In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool.
Blanch the carrots and beans by placing in a wire sieve. Set the sieve into a large pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge into cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn, and celery.
When ready to serve, dice the avocado and the tomato and add to the other vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste.
Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.
Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.