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I’ve made chopped salads before and love the simplicity of the concept – chop a whole load of salad ingredients together with a splash of dressing.  Yup, that’s it.  It appeals to me when I’m working at home and want a quick but healthy sort of lunch. 

It may seem daft to sort of mush up all those lovely ingredients into one pile of finely chopped salad, but I think it actually does something to the flavour.  By chopping things together the flavours begin to mingle to create something new and wonderful.

For this green salad, I started by chopping together lettuce (a crisp crunchy lettuce like cos or baby gem work best – soft leaved lettuce will just disappear into nothing), cucumber, spring onions, and parsley (but you could use herbs and a mixture would be lovely).

Then I chopped up an avocado and mixed everything together in a bowl.  Next, I made a hollow in the salad and added my dressing ingredients – a place of mustard (I used Dijon), vinegar (I used red wine vinegar), extra virgin olive oil, salt and pepper. 

Then give everything a really good mix together so that all the ingredients and flavours can start to mingle.

At this point taste it and adjust the dressing flavourings to taste.  You can also add in other bits and pieces – I crumbled in some Cheddar cheese.

Finally, I mounded it into my bowl and topped with a generous sprinkle of crumbled Cheddar.  A fantastic way to eat a lot of vegetables – in this case a lot of green ones – and a different take on the salad.

What do you put into your chopped salad?  Pieces of crispy bacon appeal to me.

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Christmas Eve lunch – a simple winter salad of warm potatoes, crispy bacon, chopped celery leaves and a dressing of mustard, cider vinegar and shallots. 

This was my first attempt at this delicious sounding salad from Rose Prince’s The New English Table – I tried to follow the amounts for the dressing, but it wasn’t quite how I wanted it, so I just tweaked the ingredients until I was happy. 

Winter potato, bacon and celery leaf salad

Feeds 4

20 new potatoes
6 rashers of streaky bacon
1 tsp sugar
1 tbsp Dijon mustard
175ml olive oil
1 tbsp cider vinegar
2 tbsp water
Handful of celery leaves
2 shallots
Salt and pepper

Cook the potatoes in salted boiling water until done.  Drain and cut in half or quarters.

Meanwhile, fry the bacon until crispy.

Mix together the sugar, mustard, olive oil and water – I like to use a jam jar as you can screw on the lid and shake it.  Add the shallots, then season with salt and pepper to taste.

Pop the cooked potatoes into a bowl.  Tear up (or cut up) the crispy bacon and add to the potatoes.  Drizzle over the dressing and sprinkle over chopped celery leaves.  Stir everything together.

A Local Kitchen is a fabulous food blog with lashings of great recipes and lots of local food info for those living in New York’s Hudson Valley.  So I might live a million miles away from Kaela’s local food haven, but I share her love for local and regional food.

At the moment it is a treasure trove of recipes for chutneys, preserves and vinegars – to name but a few!  This recipe for Roasted Tomato and Chipotle Salsa sounds divine.

Image: A Local Kitchen

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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