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Gallery Potluck Chopped Salad Credit: Reed Davis Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 yellow bell pepper, cut in half 1 red bell pepper, cut in half 1 large beet (8 ounces) 8 ounces green beans 1 tablespoon sherry vinegar 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon sugar 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 1/2 teaspoons Dijon mustard 1/4 cup extra-virgin olive oil 7 ounces blue cheese, crumbled 1 small head romaine lettuce (about 11 ounces), washed and cut into 1-inch pieces 1 small head frisee or other chicory lettuce (about 7 ounces), washed and cut into 1-inch pieces 1 small red onion (6 1/2 ounces), cut into 1/4-inch dice 2 stalks celery, cut into 1/2-inch dice
Gallery Potluck Chopped Salad Credit: Reed Davis
Recipe Summary Servings: 8
Gallery
Potluck Chopped Salad Credit: Reed Davis
Potluck Chopped Salad
Credit: Reed Davis
Potluck Chopped Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 yellow bell pepper, cut in half 1 red bell pepper, cut in half 1 large beet (8 ounces) 8 ounces green beans 1 tablespoon sherry vinegar 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon sugar 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 1/2 teaspoons Dijon mustard 1/4 cup extra-virgin olive oil 7 ounces blue cheese, crumbled 1 small head romaine lettuce (about 11 ounces), washed and cut into 1-inch pieces 1 small head frisee or other chicory lettuce (about 7 ounces), washed and cut into 1-inch pieces 1 small red onion (6 1/2 ounces), cut into 1/4-inch dice 2 stalks celery, cut into 1/2-inch dice
Directions
Heat broiler. Place bell peppers, cut-side down, in a single layer on a baking pan. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a medium bowl, cover with plastic wrap, and let steam. When cool enough to handle, remove skin and seeds. Chop flesh into 1/2-inch dice; set aside.
Place beet in a small saucepan; add cold water to cover, and bring to a boil. Reduce heat, and simmer until beet is tender when pierced with a knife, about 40 minutes. Drain. When cool, peel beet, and cut into 1/2-inch pieces; set aside.
Meanwhile, bring another medium saucepan of water to a boil. Fill a large bowl with ice and water, and set aside. Add green beans to the boiling water, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge beans into the ice bath to stop cooking. When cool, trim ends, and cut beans into 1-inch lengths; set aside.
In a medium bowl, whisk together vinegar, lemon juice, sugar, salt, pepper, and mustard. Whisk in olive oil until mixture has emulsified. Whisk in 3 ounces blue cheese, and set aside. (You should have about 1/2 cup dressing.)
To serve, combine the reserved roasted peppers, cooked beet and green beans, lettuces, onion, celery, and the remaining 4 ounces blue cheese in a large bowl; toss. Drizzle with dressing, and toss again.
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All Reviews for Potluck Chopped Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potluck Chopped Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
