This salad was very good, and used piles of farm share produce. It took a number of fairly common ingredients and mixed them up in a way that was fresh and unexpected. It was elegant enough for company, and hearty enough for dinner on its own. Will make again and again!
Jar Restaurant's Chopped Salad
A French- or Japanese-style mandoline works best for thinly slicing the vegetables in this chopped salad, which is based on a dish served at Jar Restaurant in Los Angeles (see Salad City).
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Credit: Todd Coleman
2 tbsp. champagne vinegar
1 tbsp. rice vinegar
1/8 tsp. dried oregano
1/8 tsp. dried thyme
1/8 tsp. crushed red chile flakes
Kosher salt and freshly ground black pepper, to taste
12 oz. shredded roasted chicken
1/2 head green cabbage, cored and shredded
1 rib celery, thinly sliced on the diagonal
1 carrot, julienned
1/4 bulb fennel, thinly sliced and fronds reserved
1/4 red onion, thinly sliced
4 oz. thinly sliced prosciutto, torn into ribbons
2 tbsp. roughly chopped green olives
1/4 cup crumbled French feta
1/4 cup finely chopped fresh flat-leaf parsley
1. Combine first six ingredients in a medium bowl and whisk to combine; season with salt and pepper and set aside.
2. In a large bowl, combine chicken, cabbage, celery, carrots, fennel, and red onions. Toss with some of the vinaigrette and season with salt and pepper. To serve, transfer salad to plates and garnish with some of the fennel fronds, along with the prosciutto, olives, feta, and parsley.
SERVES 4 – 6
Ratings & Reviews (3)
Delicious! I made this for our summer concert picnic -- and forgot to bring the dressing! But the ingredients are so flavorful, it was great to eat even without dressing. A perfect summer dish which has components you can prep ahead of time and toss together at the last minute.
good
Jar Restaurant's Chopped Salad
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