Chino's Chopped Veggie Salad

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Chino's Chopped Veggie Salad

 

~~~Mustard Vinaqigrette~~~

1 TB Dijon mustard

3 TB sherry wine vinegar

1/2 cup extra virgin olive oil

1/2 cup almond or safflower oil

Salt

Ground white pepper

 

In a small bowl, combine the mustard and vinegar. Slowly whisk int he oils.

Season, to taste,

with salt and pepper and set aside. Whisk again when ready to serve.

 

~~~Salad~~~

1 TB extra virgin olive oil

1/2 cup diced artichoke bottoms

Salt

Ground white pepper

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 celery, diced

1/2 cup ripe avocado, diced

1/4 cup tomato, peeled, seeded and chopped

4 tsp. grated Parmesan cheese

1 cup mixed greens

 

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 carrots and beans by placing each into a fine mesh basket. Set the

basket into a

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.

 

Reserve a little of the vinaigrette, toss the vegetables with the

vinaigrette, sprinkle with the

grated cheese, and toss again. Correct season, to taste

 

Toss the greens with the reserved vinaigrette and season with salt and

pepper, to taste.

 

Divide the salad greens among 4 salad plates. Mound the chopped salad on the

greens

and serve immediately.

 

Serves: 4.