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  • CHOPPED SALAD
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    Chopped Salad

    This salad hits the spot for me. It’s salty and sweet. Crunchy and fresh.

    Served alongside a perfect tangy balsamic dressing and you have perfection.

    I don’t want to measure this salad out for you. It speaks for itself. When I build this salad I work from the inside out.

    First chopping the romaine lettuce and cucumber, take your time to hone your knife skills.

    It’s a perfect opportunity to dive into your OCD. After the lettuce and cucumber, I chop up the carrots and the radishes. Finishing with the feta and pepperoncini.

    I never add the dressing to this salad I always just leave it on the side for people to dress themselves, that way you get leftovers the next day. No one likes a soggy leftover salad.

    Ingredients

    Scale

    Pepperoncinis

    Radishes

    Cucumbers

    Romaine lettuce

    Carrots

    Feta (Omit for vegan option)

    Dressing

    1 shallot, minced super fine

    1 small garlic clove, grated

    1 teaspoon dijon mustard

    1 teaspoon honey

    1/4 cup balsamic vinegar

    1/2 cup olive oil

    Salt and pepper to taste

    Instructions

    Combine the shallot, garlic, dijon, honey, and balsamic in a bowl. Slowly whisk in the olive oil. Add salt and pepper and whisk again.

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