Chino Chopped Vegetable Salad Recipes

CHINO CHOPPED VEGETABLE SALAD

Steps:

• In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve.
• In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool.
• Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery.
• When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste.
• Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.
• Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
• Note: You can be creative as to the vegetables you want to include or exclude in your salad. For example, you can use baby peas in season, or diced Chinese pea pods, or diced Italian squash, etc.

GRILLED CHOPPED VEGETABLE SALAD

Steps:

• Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
• Preheat a large (2-burner) grill pan over medium-high heat.
• Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
• Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
• Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
• Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

CHOPPED VEGETABLE SALAD

Steps:

• In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
• Put the remaining salad ingredients in a large bowl and toss with the dressing.