Let’s just get something out of the way, shall we?
I love this salad.
As funny as it sounds, I really am a salad kind of guy. I love greens in all shapes and forms, raw or cooked, and sitting down to a big bowl of leafy lettuces actually gets me a bit excited–believe it or not. But I must admit that there are moments when, as sublime as it can be, a bowl of lettuce with a simple vinaigrette doesn’t quite hit the spot.
Unfortunately those times are more often than not.
Here’s my remedy: a chopped salad. A chopped salad is nothing more than chunky bits of ingredients, all relative in size, tossed in a dressing. That’s it. It really couldn’t be any easier, and it’s a great way to enjoy some veggies without having to make a complete meal. Everything’s in the bowl already.
I have a quick-and-easy version of my own, but when I came across a recipe from Jar restaurant in the LA Times for their version of a cobb salad I knew it was going to be a winner. Anything with prosciutto has my name all over it, and crunchy cabbage and raw fennel are right up my alley. And you know what? This salad is better than I expected it to be, thanks to an intensely flavored dressing that features champagne and rice vinegar. The olives, oregano and thyme lend a mediterranean feel, and the roasted chicken makes this salad an entire meal. Unlike many other things I test, I kept sneaking back to the fridge to eat just a little bit more of this salad, and sadly it disappeared all too quickly.
So there you have it. Perfect for a mid-week meal. Mom, seriously, try this salad. You’ll love it.
Jar Restaurant’s Chopped Salad
1/4 cup Champagne vinegar
2 tablespoons rice wine vinegar
1/2 cup extra-virgin olive oil
Dash dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Freshly ground pepper
1. Mix the Champagne vinegar, rice wine vinegar, olive oil, red pepper flakes, oregano, thyme and salt and pepper to taste. Makes 3/4 cup.
1 1/2 cups thinly sliced green cabbage
1/4 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 cup thinly sliced red onion
1/4 cup shaved fennel
2 teaspoons chopped Sicilian green olives
1 1/2 ounces prosciutto, thinly sliced and torn into 1/2-inch ribbons
1 cup shredded roasted chicken
1/4 cup crumbled feta
1 tablespoon minced Italian parsley
1. Combine cabbage, carrots, celery, onion, fennel, olives, prosciutto, chicken and feta. Mix well with vinaigrette. Top with parsley.