Recipe: Chopped Salad

by ELYSIAN Magazine

Whether it’s an appetizer or a meal, a good chopped salad is hard to beat.

The well-ordered assembly of a uniformly chopped salad makes eating vegetables an act of sheer exhilaration. When the chef does all the hard work in the kitchen, chopping each morsel into cubes, all the eater needs to do is graze. (That’s our favorite part.)

The only rule we want to impose regarding salad ingredients is that there are no rules. But we like to use bell peppers (cored, cut into strips and then cubed), cherry tomatoes (halved), sweet onions (diced), and cucumbers (peeled, seeded and chopped). Radishes, avocados, romaine lettuce, hearts of palm, artichoke hearts and celery are all fair game. Toss with a vinaigrette, sprinkle with paprika and chopped parsley and refrigerate until serving.


In a jar, combine ½ cup extra virgin olive oil, ¼ cup Balsamic vinegar, 2 Tablespoons honey, 1 Tablespoon Dijon mustard. Lid the jar and shake until combined.

Perfect this recipe:

The Cellar 3-Pc. Salad Set

$109 |

BergHoff Ceramic-Coated Cutlery

$66.99 |

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