Recipes : Chino Chopped Vegetable Salad : Food Network

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Chino Chopped Vegetable Salad
Recipe courtesy Wolfgang Puck,

Ingredients
Mustard Vinaigrette:
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Salt and freshly ground white pepper
Salad:
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
Salt
Freshly ground white pepper

1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens, such as curly endive, chicory, and baby lettuce, cut or torn
into bite-size pieces

Directions
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.