At a recent farm-to-table dinner in Connecticut, Chef Michel Nischan prepared “Use a Spoon” Chopped Salad using farm fresh produce.
Michel Nischan is President and CEO of Wholesome Wave, a non-profit organization that is trying to increase accessibility and affordability of fresh fruits and vegetables in underserved communities, while providing business to local farmers. He is also the renowned chef/owner of Dressing Room in Westport, CT.
I’d heard rave reviews about Chef Nischan’s chopped salad, so when the recipe was posted on Wholesome Wave’s blog, I had to try it.
Farm Fresh Chopped Salad
Adapted from Chef Nischan’s “Use a Spoon” Chopped Salad
1 cup white balsamic vinegar
1/2 cup fig infused white balsamic vinegar
3 celery ribs, cut into 1/4 inch dice
2 medium carrots, peeled and cut into 1/4 inch dice
1 large red bell pepper, seeded, membranes removed and cut into 1/4 inch dice
1 apple, peeled, cored and cut into 1/4 inch dice
1 plum, thinly sliced
1/2 large cucumber, peeled, seeded and cut into 1/4 dice
1 cup chopped baby greens
1 cup chopped arugula
1 cup thinly sliced Napa cabbage
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper, to taste
1 1/2 cups crumbled goat cheese
1/2 cup almond slices, toasted
1 large organic hard boiled egg, sliced
In medium-sized saucepan, bring vinegars to a simmer over medium heat Add celery and carrots; remove pan from heat and set aside to cool.
When vinegar is cool, add red peppers. Cover and refrigerate until cold. Strain chilled vegetables, reserving vinegar and vegetables separately (save vegetables for other salads or to munch on).
In large bowl, toss together apple, plum, cucumber, baby greens, arugula and napa cabbage. Add 1/4 cup of reserved vinegar and olive oil, and toss well. Season to taste with salt and pepper. Add goat cheese and almonds to the bowl and toss to mix.
Divide salad among 6 plates. Top each serving with 1-2 slices egg. Serve.
Anticancer Ingredients: plum, arugula, baby greens, napa cabbage, olive oil, almonds