Chopped Salad

Total Time:
45 min
40 min
5 min

6 servings

  • 1/4 cup finely diced red onion
  • 2 large eggs
  • Kosher salt
  • 1 bunch asparagus, trimmed
  • 1 teaspoon dijon mustard
  • 2 tablespoons champagne vinegar
  • 1 lime (1 teaspoon grated zest, plus the juice)
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 head Bibb lettuce, torn
  • 1 cup diced radishes (from 1 bunch)
  • 1 14 -ounce can hearts of palm, drained and thinly sliced
  • 1/2 English cucumber, seeded and diced
  • 1 cup grape tomatoes, halved
  • 6 to 8 spears baby corn, diced
  • 2 Hass avocados, diced
  • Soak the onion in cold water, 15 minutes. Meanwhile, hard-boil the eggs: Put the eggs in a saucepan and cover with cold water; bring to a boil and cook 2 minutes. Remove from the heat, cover and let sit 10 minutes. Remove with a slotted spoon to a bowl of ice water. Return the water to a boil and season with salt. Add the asparagus and cook 2 minutes. Drain and transfer to the ice water.

  • Make the dressing: Whisk the mustard, vinegar, lime zest and juice, and the sugar in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.

  • Drain the asparagus and chop. Toss the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn and avocados in a large bowl. Peel and chop the eggs and drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper.

  • Photograph by Con Poulos

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