Chopped Salad with Red Cabbage, Corn, Avocado and Cannellini Beans
Shakespeare coined the term “Salad Days” meaning “a time of youthful inexperience” in 1606. It was my youthful inexperience, which is perhaps better characterized as utter ignorance in the kitchen that was the catalyst for what has become an obsession with chopped salads.
When I first started feeling my way around the kitchen I had no sense for what went together. I had to start somewhere and I started by throwing vegetables together to make salads. What I’ve found is that there is no limit to how many ingredients you can use in a salad and the more you use the more interesting it gets. Be gone the notion of boring salads whose only appeal is to those on a diet! Instead welcome the notion of enjoying an abundance of fresh veggies, beans, grains and herbs perfectly chopped, lightly tossed, perhaps even topped with a perfectly poached egg.
During the week I usually make large chopped salads that will last us a few meals or snacks. If at the end of the week there is still some left I dump it all into my treasured, just inherited Le Creuset, and make a soup.
Here is the first of many salad recipes to come:
In a large salad bowl combine:
6 oz fresh spinach chopped
1/2 a head of red cabbage chopped
1 whole avocado chopped
1 can of corn
1 can of cannellini beans
1 red pepper chopped
2 big handfuls of fresh basil leaves chopped
My favorite way to enjoy this salad (and pretty much every salad) is with a fresh poached egg on top and a little shaved Parmesan.
A great dressing that I use on many of my salads is Girard’s Olde Venice Italian Dressing.
Lightly dress the portions you are going to eat and put the rest in the fridge. It should last 3 to 4 days.
Makes 4-6 servings