Chopped Salad

Name: Chopped Salad
Ingredients: 1 head iceberg lettuce or garden lettuce, such as buttercrunch, loose-leaf, or oak leaf; 1 medium-size red bell pepper , cored, seeded, deviened, and finely diced; 2 ears fresh sweet corn , cooked and kernels removed; 2 ripe tomatoes , peeled, seeded, and chopped; 1 small cucumber , peeled, seeded, and chopped; 1 celery heart , finely chopped; 8 red radishes , chopped; 1 tablespoon capers , washed, drained, and chopped; 6 anchovies , drained and chopped; ¼ cup olive oil; 3 tablespoons high quality red wine vinegar; Salt and freshly milled black pepper

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Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Tom Eckerle

Serves4 to 6

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes

Meallunch

Moodtired

Taste and Texturecrisp, savory

Type of Dishsalad

Ingredients

1 head iceberg lettuce or garden lettuce, such as buttercrunch, loose-leaf, or oak leaf
1 medium-size red bell pepper, cored, seeded, deviened, and finely diced
2 ears fresh sweet corn, cooked and kernels removed
2 ripe tomatoes, peeled, seeded, and chopped
1 small cucumber, peeled, seeded, and chopped
1 celery heart, finely chopped
8 red radishes, chopped
1 tablespoon capers, washed, drained, and chopped
6 anchovies, drained and chopped
¼ cup olive oil
3 tablespoons high quality red wine vinegar
Salt and freshly milled black pepper

Instructions

Place the vegetables in separate bowls, cover, and refrigerate until ready to serve.
When ready to serve combine the vegetables in a large mixing bowl with the capers and anchovies and toss with the oil and vinegar. Season to taste with the salt and black pepper. Serve cold.

Christopher Idone