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For Everyday Chopped Salad:
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Get yourself a big chopping board and large sharp knife.
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Its best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber.
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Slice your basil.
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Bring it all into the center of the board and continue chopping and mixing together.
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Halve your avocados around the big pit.
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Carefully remove the pit and peel the skin off.
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Add the avocado flesh, lettuce leaves, and cress or alfafa to the board.
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Crumble over the cheese, if using and continue chopping.
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When everything is well chopped, youll havea big mound of salad on the board.
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Make a well in the middle and drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar.
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Add a teaspoon of English mustard and a good pinch of salt and pepper.
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Mix up so everytihg gets well coated and serve on the board or in a bowl.
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For Posh Chopped Salad:
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Get yourself a large chopping board and a sharp knife.
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Start by chopping theharder, crunchier veggies first.
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Peel, trim and chop your carrot, fennel plus its herby tops and radishes.
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Bring it all to the center of the board and continue chopping and mixing together.
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Add the lettuce and endive leaves and chop them up too.
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When everything is well chopped, youll have a big mound of salad on the board.
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Slice the salmon into small pieces and mix in.
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Make a well in the middle and drizzle in 6 tablespoons of olive oil, 2 tablespoons of lemon juice, and a good pinch of salt and peper.
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Mix up so everything gets dressed, sprinkle with some chopped dill, and serve straight from the board or in a bowl.
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For Mediterranean Chopped Salad:
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Get yourself a large chopping board and a large sharp knife.
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Press down on the olives with the palm of your hand to squeeze the pits out, then discard the pits.
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Start choppng the harder, crunchier veggies first.
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Peel and slice your onion, halve, seed, and finely chop your chile.
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Chop the olives and the tomatoes.
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Bring it all into the center of the board and continue chopping and mixing together.
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Add he lettuce leaves and basil and chop them up too.
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When everything is well chopped, youll have a big mound of salad on the boar.
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Make a well in the middle and drizzle in 6 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and a good pinch of salt and pepper.
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Mix up so everything gets dressed and serve straight from the board or in a bowl.
