New York-Style Chopped Salad
Recipe by:
Ree Drummond
-
20
8-10
Easy
- 3 cups mixed salad greens
- 8 whole cos leaves
- 1 pint grape tomatoes, halved
- One 14-ounce can kidney beans, drained and rinsed
- One 4-ounce can pitted mixed olives
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 4 hard-boiled eggs, peeled and sliced
- 2 avocados, sliced
- 8 ounces mushrooms, sliced
- 8 ounces fresh mozzarella, cubed
- 1 English cucumber, halved then sliced
- 1 bunch asparagus, blanched and sliced into pieces
- 1/2 cup sunflower seeds
- 8 radishes, halved
- Salt and ground pepper
- Herby Ranch Dressing, recipe follows, or your favorite
- For the herby ranch dressing
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk (more as needed to reach desired consistency)
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, chopped
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh oregano
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Salt and ground pepper
Lay out the greens and all the fixings in small dishes.
Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss and tip the salad onto a cutting board. With 2 knives, quickly chop the salad so that it's chopped into smaller pieces. Throw it back into the metal dish and toss with Herby Ranch Dressing.
Transfer to a plate and sprinkle with a little salt and pepper.
For the dressing: Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.
