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).
- 1⁄2 cup extra-virgin olive oil
- 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
- Combine first six ingredients in a medium bowl and whisk to combine; season with salt and pepper and set aside.
- 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.