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Chino Chopped Vegetable Salad

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
Serves: 4 people

Recipe Ingredients

  Mustard Vinaigrette
1 tablespoon 15mlDijon mustard
3 tablespoons 45mlSherry wine vinegar
1/2 cup 118mlExtra-virgin olive oil
1/2 cup 118mlAlmond or safflower oil
  Salt - to taste
  Freshly-ground while pepper - to taste
1 tablespoon 15mlOlive oil
1/2 cup 73g / 2.6ozDiced fresh artichoke hearts
  Salt - to taste
  Freshly-ground while pepper - to taste
1/2 cup 55g / 1.9ozDiced carrots
1/2 cup 80g / 2.8ozDiced green beans
1/2 cup 31g / 1.1ozDiced red onion
1/2 cup 73g / 2.6ozDiced radicchio
1/2 cup 31g / 1.1ozFresh corn kernels
1/2 cup 55g / 1.9ozDiced celery
1/2 cup 73g / 2.6ozDiced ripe avocado
1/4 cup 15g / 0.5ozChopped peeled seeded tomato
4 teaspoons 20mlGrated Parmesan cheese
1 cup 110g / 3.9ozBite-size mixed greens of your choice
  = (curly endive, chicory, baby lettuce)

Recipe Instructions

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.

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