Summer Chopped Salad with Quick-Pickled Vegetables

Name: Summer Chopped Salad with Quick-Pickled Vegetables
Total time: 50 min
Yield: 6
Ingredients: 1/4 cup white balsamic vinegar; 1/4 cup unseasoned rice vinegar; 3 celery ribs, finely diced; 2 medium carrots, finely diced; 1 large red bell pepper, finely diced; 1 large yellow bell pepper, finely diced; 1 large peach, cut into 1/4-inch dice; 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice; 1 cup finely chopped frisée; 1 cup coarsely chopped arugula; 1 cup thinly sliced napa cabbage; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 3 ounces fresh goat cheese, crumbled; 1/2 cup slivered toasted almonds; 1 large hard-cooked egg, sliced into 6 rounds; Smoked paprika, for sprinkling

2,231 Ratings
3 Reviews

Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good chopped salad. To add a tangy burst of flavor, Nischan pickles the carrots, celery and peppers before tossing them with the rest of the salad.Plus: F&W's Summer Produce Guide More Great Salads

By Michel Nischan

July 2010

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Summer Chopped Salad with Quick-Pickled Vegetables

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Summer Chopped Salad with Quick-Pickled Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews (3)

All Reviews for Summer Chopped Salad with Quick-Pickled Vegetables