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Spring Chopped Salad with Mustard Vinaigrette
Spring Chopped Salad with Mustard Vinaigrette Photo courtesy of Jake Gartland

We’ve often argued that the mix-ins are the best part of a classic chopped salad. (Hello, bacon bits and blue-cheese crumbles.) And yet this light, vegetarian-friendly chopped salad from Crossroads in Los Angeles gives us a reason to reconsider our line of thinking. At the new vegan restaurant, chefs Scot Jones and Tal Ronnen toss English peas with crunchy snap peas, slivered celery stalks and thinly shaved radishes to create a crisp and colorful side salad. In lieu of a mayonnaise-heavy dressing, the chefs use a zippy mustard vinaigrette that makes this salad one of our favorite spring recipes--even without the bacon bits.

Makes 4 side-dish servings

Mustard Vinaigrette

1 teaspoon finely chopped shallots

¼ cup white wine vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon honey

2 teaspoons whole-grain mustard

¾ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper


Spring Chopped Salad

1 cup fresh English peas

1 cup trimmed and sliced snap peas

1 cup loosely packed flat-leaf parsley leaves, coarsely chopped

1 cup celery leaves (from about 1 large bunch)

4 celery stalks, trimmed and sliced on the bias (about 2 cups)

3 large or 5 small radishes, trimmed and thinly sliced

Salt and freshly ground black pepper

1 watermelon radish, trimmed and thinly sliced (optional)

1. Make the dressing: In a small bowl or glass measuring cup, combine the shallots with the vinegar. Set aside to let the shallots macerate in the vinegar for 15 minutes.

2. Make the salad: Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add the English peas and cook until the color is just set, about 30 seconds. Using a slotted spoon, transfer the peas to the ice-water bath. Once cool, drain and set aside.

3. Add the olive oil, honey, mustard, salt and black pepper to the vinegar-shallot mixture and whisk until well combined. Set the dressing aside.

4. In a medium salad bowl, combine the English peas with the snap peas, parsley leaves, celery leaves, celery stalks and radishes. Toss the salad with the reserved vinaigrette, then season to taste with salt and pepper. Garnish the salad with the watermelon radish, if using, and serve immediately.

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