Chop Salad

Chop Salad

Chop Salad

Plucked from your garden or your local grocer, the fresh veggies and herbs in this Chop Salad are sure to please.


Makes 4 to 6 servings


1 cup cherry tomatoes, halved
2 carrots, sliced on a bias about 1/4-inch thick
1 small sweet potato, peeled and finely diced
1 cup broccoli, florets
1 cup cauliflower florets
1 bulb baby fennel
2 small radishes
1 Naval orange, sectioned
1 cup pea sprouts
1 1/2 cup Champagne Vinaigrette
6 sprigs fresh chervil
Ricotta Salata


  1. Fill a large pot with water along with a generous pinch of salt. Cover, and bring to a gentle boil over moderate heat.
  2. Blanch the cauliflower, broccoli carrots, sweet potatoes separately and in that order, until each vegetable is just soft – al dente. Use tongs or a strainer to transfer the vegetables to a large bowl filled with ice water. Cool quickly, remove from the water and dry with paper towels.
  3. Thinly slice the fennel and radishes on a mandoline slicer or with a sharp knife.
  4. Toss the blanched vegetables, tomatoes, fennel, and radishes separately in the champagne vinaigrette and then arrange on each the plate.
  5. Evenly divide the grapefruit sections, orange sections and cucumber balls between the plates.
  6. Toss the pea sprouts in the vinaigrette and garnish along with the dill and chervil each salad.
  7. With a vegetable peeler, shave the Ricotta Salata over the salad and serve.

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