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Chopped Vegetable Salad
© Petrina Tinslay

Chopped Vegetable Salad

  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

At his eponymous Honolulu restaurant, superstar chef Alan Wong makes this version of the classic American salad with baby lettuces instead of iceberg.

  1. 3 tablespoons canola oil
  2. 1 tablespoon black bean salsa
  3. 2 teaspoons minced serrano or jalapeño chile
  4. 1 garlic clove, minced
  5. 1 tablespoon sherry vinegar
  6. 1 tablespoon rice vinegar
  7. 1 tablespoon soy sauce
  8. 2 teaspoons fresh lemon juice
  9. 1/4 teaspoon Asian sesame oil
  10. Salt and freshly ground pepper
  11. 4 ounces sugar snap peas
  12. 4 ounces green beans
  13. 1 cup small broccoli florets
  14. 5 baby beets—trimmed, scrubbed and halved lengthwise
  15. 4 cups (packed) mixed baby greens, such as frisÉe and romaine
  16. 2 plum tomatoes, cut into eighths
  17. 4 ounces feta cheese, preferably French, cut into 1/2-inch cubes
  1. In a bowl, combine the canola oil, salsa, chile, garlic, sherry and rice vinegars, soy sauce, lemon juice, sesame oil and 1/4 teaspoon each of salt and pepper.
  2. In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.
  3. Add the greens, tomatoes and feta cheese to the bowl. Pour the dressing over the salad, toss well and serve.
Make Ahead The recipe can be prepared through Step 2 up to 1 day ahead; refrigerate the vegetables and dressing separately and bring to room temperature before assembling the salad.