Farmer’s market chopped vegetable salad
Serves: 4
Requires:
Mustard Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
85ml extra-virgin olive oil
85ml almond or safflower oil
Salt and freshly ground white pepper
Salad
1 tablespoon olive oil
60g diced fresh artichoke hearts
Salt and freshly ground white pepper
60g diced carrots
60g diced green beans
60g diced red onion
60g diced radicchio
60g corn kernels
60g diced celery
60g diced ripe avocado
30g peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
120g mixed greens of your choice (curly endive, chicory, round lettuce), torn into bite-size pieces
Method:
- 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 sauté 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.
Presentation
Divide the salad greens among 4 salad plates. Mound the chopped salad on your plate of greens and serve immediately.