Makes 4 Chino Chopped Vegetable Salads
Prep Time: 45 minutes
Cook Time: 4 minutes
Ingredients:
- For the mustard vinaigrette:
- 1 tablespoon Dijon mustard
- 3 tablespoons sherry wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup almond or safflower oil
- salt and fresh ground black white to taste
- -
- For the salad:
- 1 tablespoon olive oil
- 1/2 cup diced fresh artichoke bottoms, or canned artichoke bottoms
- salt and fresh ground black white to taste
- 1/2 cup diced carrots
- 1/2 cup diced green beans
- 1/2 cup diced red onion
- 1/2 cup diced radicchio
- 1/2 cup fresh corn kernels
- 1/2 cup diced celery
- 1/2 cup diced ripe avocado
- 1/4 cup peeled, seeded, and chopped tomato
- 4 teaspoons grated Parmesan cheese
- 1 cup greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces
Preparation:
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: If using fresh artichoke bottoms; in a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and sauté about 3 minutes. Transfer to a large bowl and let cool. If using cooked canned artichoke bottoms you can just drain, dice and add to the rest of the ingredients.
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.
