CHINO CHOPPED VEGETABLE SALAD
Ingredients
Mustard Vinaigrette
- 1 1 1tablespoon TABLESPOON_USVolumeDijon mustard
- 3 3 3tablespoons TABLESPOON_USVolumesherry wine vinegar
- 1/2 .5 .5cup CUP_USVolumeextra-virgin olive oil
- 1/2 .5 .5cup CUP_USVolumealmond or safflower oil
- Salt
- Freshly ground white pepper
Salad
- 1 1 1tablespoon TABLESPOON_USVolumeolive oil
- 1/2 .5 .5cup CUP_USVolumediced fresh artichoke hearts (see cooking tip)
- Salt
- Freshly ground white pepper
- 1/2 .5 .5cup CUP_USVolumediced carrots
- 1/2 .5 .5cup CUP_USVolumediced green beans
- 1/2 .5 .5cup CUP_USVolumediced red onion
- 1/2 .5 .5cup CUP_USVolumediced radicchio
- 1/2 1/2 1/2cup CUP_USVolumefresh corn kernels
- 1/2 1/2 1/2cup CUP_USVolumediced celery
- 1/2 .5 .5cup CUP_USVolumediced ripe avocado
- 1/4 .25 .25cup CUP_USVolumepeeled, seeded, and chopped tomato
- 4 4 4teaspoons TEASPOON_USVolumegrated Parmesan cheese
- 1 1 1cup CUP_USVolumemixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces
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 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 the greens and serve immediately.Wine Recommendation
It’s always a challenge to find a wine that can match the acidic power of a good vinaigrette but I find that some of the really rounded and rich Californian Chardonnays can taste surprisingly good with a salad like this. Estancia, Woodbridge (from Robert Mondavi) and Beringer Chardonnays are all readily available and represent great value. Don’t be surprised if you find something you really like at your wine store for around $10!
ABOUT THIS RECIPE
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!