The Beekman 1802 Chopped Salad Recipes

MEDITERRANEAN CHOPPED SALAD

Mediterranean Chopped Salad image

Make this Mediterranean Chopped Salad for a large crowd. It's full of veggies, chickpeas, feta cheese, and olives and tossed in a lemony herb dressing!

Provided by Yumna Jawad

Categories Salads

Time 15m

Number Of Ingredients 15

Ingredients

2 heads romaine lettuce (chopped, about 6 cups)
1 pint grape tomatoes (quartered)
1 cup chopped Persian cucumbers
15 ounce can chickpeas (drained and rinsed)
¼ cup red onions (finely chopped)
¼ cup Kalamata olives pitted (sliced)
¼ cup crumbled feta cheese
1 tablespoon parsley chopped
¼ cup olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 garlic clove ( pressed)
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.

Nutrition Facts : Calories 226 kcal, Carbohydrate 22 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 493 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHOPPED SALAD

Chopped Salad image

This salad is like one big antipasto. I love the combination of the garlicky, salty salami and spicy pepperoncini, cooled by the provolone cheese and paired with the crisp iceberg lettuce. I make the vinaigrette heavy on the vinegar--equal parts vinegar and oil--because the acidity helps balance the strong flavors of the salad.

Provided by Katie Lee Biegel

Categories main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 head of iceberg lettuce, chopped
1/2 English cucumber, chopped
1 red bell pepper, chopped
One 15.5-ounce can chickpeas, drained, rinsed
1 cup chopped salami
1 cup chopped provolone cheese
One 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 medium red onion, finely minced
1 cup cherry tomatoes, halved
8 whole pepperoncini
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Mix all the salad ingredients in a large bowl.
Combine the vinaigrette ingredients in a small glass jar with a tight-fitting lid and shake well.
Toss the salad with the vinaigrette and serve immediately.

CHOPPED SALAD

Chopped Salad image

A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

Steps:

Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

THE BEEKMAN 1802 CHOPPED SALAD

The Beekman 1802 Chopped Salad image

From Beekman's website: Chopped salads can be made from any variety of vegetables and lettuces as long as there's a mix of soft and crunchy textures. One of the best chopped salads in New York City is from Fred's at Barneys New York department store. It is said to have been developed because the ladies who often lunched there found it easier to eat than salads with larger pieces of lettuce.

Provided by gailanng

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup buttermilk
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
fresh ground black pepper (this was not in the original but I'd add it)
1 medium red bell pepper, cut into 1/2-inch squares
1 medium yellow bell pepper, cut into 1/2-inch squares
1 plum tomato, cored halved seeded and cut into 1/2-inch cubes
1 cucumber, halved lengthwise seeded and cut into 1/2-inch cubes
1/4 cup finely diced red onion
15 1/2 ounces chickpeas, drained
1 Hass avocado, cut into 1/2-inch chunks
2 cups chopped romaine lettuce
2 cups chopped buttercrunch lettuce

Steps:

In a large bowl, whisk together the buttermilk, mayo, sour cream, parsley, lemon juice, salt and pepper.
Add the bell peppers, tomato, cucumber, onion, chickpeas, avocado and lettuce and toss to combine. Serve in chilled plates.

Nutrition Facts : Calories 328.5, Fat 13.6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 1098.9, Carbohydrate 45, Fiber 9.7, Sugar 8.2, Protein 10.4

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