Italian Chopped Salad

Name: Italian Chopped Salad
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 1 lettuce head, washed or dried and cut in small pcs. (any leafy green works, but I prefer romaine); 2 scallions, thinly sliced on the bias; 1/2 cup cherry tomatoes, halved; 3 artichoke hearts, cut into 1/2 inch dice (I usually add a bit more); 4 bocconcini, cut into 1/2 inch dice (small balls of mozzarella); French haricots vert, 1 large handful (thin green beans); 1 red roasted bell pepper, seeded and cut into 1/2 inch dice (jarred works fine or you can roast your own); 1 tablespoon Dijon mustard; 2 teaspoons light agave nectar; 5 olive anchovies packed in oil, finely diced; 3 tablespoons red wine vinegar; 1/2 cup extra virgin olive oil; coarse salt, to taste; fresh ground black pepper, to taste

Submitted by LifeIsGood

"This is a great, basic Italian salad and dressing recipe. The recipe was developed by Gwyneth Paltrow, who is not only a great actress but a wonderful cook! Don't forget to steam your green beans first!"

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photo by januarybride

Ready In:: 37mins
Ingredients:: 14
Serves:: 4

ingredients

1 lettuce head, washed or dried and cut in small pcs. (any leafy green works, but I prefer romaine)
2 scallions, thinly sliced on the bias
¹⁄₂ cup cherry tomatoes, halved
3 artichoke hearts, cut into 1/2 inch dice (I usually add a bit more)
4 bocconcini, cut into 1/2 inch dice (small balls of mozzarella)
French haricots vert, 1 large handful (thin green beans)
1 red roasted bell pepper, seeded and cut into 1/2 inch dice (jarred works fine or you can roast your own)
1 tablespoon Dijon mustard
2 teaspoons light agave nectar
5 olive anchovies packed in oil, finely diced
3 tablespoons red wine vinegar
¹⁄₂ cup extra virgin olive oil
coarse salt, to taste
fresh ground black pepper, to taste

directions

Arrange the lettuce on a platter. Scatter the scallions, tomatoes, artichokes, bocconcini, haricots verts and roasted red pepper over the lettuce.
Make the dressing:
Whisk together the mustard, agave, anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper.
Drizzle the dressing over the salad and serve.
*Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.

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Reviews

Excellent lunch salad! I think some boiled red potatoes would be wonderful on top as well. I really enjoyed the flavors and the freshness of the dressing. I will certainly repeat this recipe! Made for ZWT7 for the Holiday and Entertaining Challenge for Team Emerald City Shakers

januarybride

RECIPE SUBMITTED BY

LifeIsGood

United States

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!

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