When Paul and I agreed to open Dressing Room, one of his first requests was that there always be a really good chopped salad on the menu. He loved an array of flavors and textures in each bite, and he could go on at length about what a pain it was to eat any good chopped salad with a fork. He took great pleasure watching people chase a chopped salad around their plate with a fork, and would walk over to their table with a spoon and say: “Here. Try this.” In the spring we rely on raw peapods and asparagus, roasted nuts for crunch, and some kind of fruit such as strawberries and blueberries for the salad. We move to peaches in the summer and apples or quince in the fall, looking for sweetness from both, and include some kind of great local cheese.
- 1 carrot, peeled and cut into 1/4-inch dice
- 2 small roasted yellow beets, peeled and cut into 1/4-inch dice
- 1 honey crisp apple, cored and cut into 1/4" dice
- 1/2 cup roasted butternut squash, peeled, sliced, roasted 1-1/2 cup sliced sturdy lettuce
- 1/2 cup sliced herbs such as parsley or chives 2 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons fruity white vinegar, like Modena or white balsamic
- Sea salt and freshly ground black pepper
- 1/2 cup crumbling cheese – like goat, blue, or feta 1/2 cup roasted walnuts, lightly chopped or broken
Mix together the carrots, beets, apple, butternut squash, lettuce and herbs in a large bowl. Drizzle over with the olive oil and toss well to coat, then drizzle-in the vinegar and toss again. Add the nuts and cheese then very lightly toss to just incorporate.