This healthy Classic Chopped salad is full of beautiful ingredients like fresh radicchio and frisée. Two delicious dressing options make this dinner or side salad perfect for guests!
Ted’s Takeover Recipe
At a time when there’s a lot of focus on health and wellness I thought I would take this opportunity to encourage everyone to do their bodies a favor and eat a salad. I’ll admit that sometimes a few days (or a week!) go by and I’ve forgotten to eat one. At that point I realize that I need to get my act together and gather some salad ingredients.
Here’s a salad that’s not difficult to make and is loaded with healthy, crunchy stuff. The great thing about it is that you can chop up most of the ingredients (maybe not the lettuce), store them individually and then easily assemble salads throughout the week.
Normally I would also add a little diced red onion to a chopped salad but in this case we’re pairing it with Lila Ruth Green House Dressing which already has plenty of onion, so adding extra is unnecessary.
Frisée lettuce is actually a variation of endive, so it works great in this salad because it adds a slightly bitter note, along with the radicchio. Feel free to also add a little bit of
fresh herbs here to this to brighten the flavor. Parsley, dill or basil would all work great.
Happy Salad Making!
For The Salad
- Curly green or red leaf lettuce (I used both for this salad)
- Head of frisée lettuce
- Celery heart (center stalks only), chopped
- 1 large carrot, diced
- Half a cucumber, seeds removed and finely diced
- 1/4 head of radicchio, core removed
- Serve with Lila Ruth House Dressing or our vinaigrette dressing below.
For the vinaigrette-
- 1 tablespoon dijon mustard
- 4 tablespoons basil oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh Meyer lemon juice
- 1 teaspoon orange blossom honey
- 1/2 teaspoon sea salt
- Freshly ground black pepper
1.) For the radicchio, cut in half and remove the white core. Cut into wedges and then chop into smaller pieces, pulling the layers apart by hand.
2.) For the carrot, start by cutting the thicker end of carrot into large matchsticks and then small dice. The thinner end can be saved for other uses.
3.) For the celery, remove the green outer stalks and just chop up the paler inner stalks for the salad.
4.) For the cucumber, cut in half and then lengthwise. Using a spoon, scrape out seeds from the center of both halves. Then cut into lengthwise strips and small dice.
5.) Chop lettuce into smaller pieces.
6.) Place chopped lettuce, carrots, cucumbers, celery hearts and radicchio into a large mixing bowl.
7.) Be sure to rinse the frisée thoroughly in a colander as it can contain grains of sand which are very unpleasant if they make it into the salad. Shake dry. Hold frisée bunch over the mixing bowl and using kitchen scissors, cut ends of frisée leaves directly on top of other ingredients. Move in a circular motion as you cut so that frisée is evenly distributed. Toss thoroughly.
8.) Now for the dressing–whisk all of the vinaigrette ingredients together in a small mixing bowl. Pour over salad and toss again. Serve and enjoy!
- Category: Low-Carb
- Method: mixing
- Cuisine: salad
Keywords: grain-free, gluten-free, dairy-free, vegan, whole30, scd, paleo, chopped salad, dinner salad, side, healthy food