Chopped Salad
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
49
Sourness
37
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
2 medium
Carrot1360 g
Potatoes (small boiling)450 g
White Mushrooms1 medium
Zucchini (ends trimmed)1 medium
Yellow Squash (ends trimmed)1 small
Jicama (peeled)1 cup
Olive Oil1 tsp
Salt1.5 bunches
Oregano Leaves (oregano, leaves only)2 cup
Red Wine Vinegar1 cup
Grated Cotija2 tbsps
Cracked Black Pepper2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice
2
In large saucepan bring water to a boil
3
Blanch carrots and potatoes for 3 minutes
4
Drain and immediately plunge into iced water to stop the cooking
5
When cool, pat dry with paper towels and reserve
6
In large skillet heat olive oil
7
Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 - 3 minutes
8
Remove from pan and spread on a cookie sheet to cool
9
In large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes
10
In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree
11
Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese
12
Pour dressing over vegetables
13
Serve with cracked black pepper garnish
14
In small bowl combine all ingredients
15
Serve over vegetables