Provider Farm

From our fields, for your family

Chopped Salad

Course: 
A nice crunchy salad to compliment any meal. Super flexible, substitute whatever you have in season.
Ingredients: 

Salted Vegetables

1/2 green cabbage, trimmed and sliced as thin as possible 

Kosher salt 

2 carrots, peeled and cut in matchsticks 

1/2 cup finely diced sweet or regular onion 

1 cucumber, trimmed and peeled and seeded if needed, cut in half moons

1 turnip or kohlrabi, peeled and cubed

Other vegetables

1 bulb fennel, thinly sliced

1 pepper sliced

Directions: 

SALTED VEGETABLES In a colander or salad spinner, salt the cabbage with about a tablespoon (yes, tablespoon) salt, layering the cabbage with salt as it's prepped. Put it in the sink to drain. As the salt wilts the cabbage, give it a good squeeze to remove excess liquid. Add the carrots, onion, cucumber and turnip, lightly salting each one as they're added. Let the vegetables rest at room temperature while you prep the Other Vegetables and the Dressing, Bittman says that 15 minutes is the minimum, 60 minutes the maximum.

OTHER VEGETABLES Collect these in a large bowl (one large enough to hold everything) and set aside.

DRESSING Whisk together the oil, lemon zest and juice, salt and pepper.

RINSE Squeeze the Salted Vegetables again, really wringing out as much liquid as you can. Rinse the Salted Vegetables under running water, running your fingers through the vegetables to let water get right through. (I know, I know, it's crazy to squeeze out liquid and then add more, but trust me, this works.) Run the vegetables through a salad spinner until quite dry.

COMBINE Stir the rinsed and well-drained Salted Vegetables into the Other Vegetables. Toss with the dressing. Taste and adjust, adding more lemon juice, more pepper, even more salt to taste.

Credit: 
aveggieventure.com