After having this salad at a holiday potluck, I thought it was so good and such a welcome alternative to rich holiday fare that I had to look up the recipe and make it myself. It is definitely worth sharing. Not only is it perfect for a potluck or buffet because it holds up well over time, it’s also a good weeknight main-dish salad.
Chopped salads, made up of smaller-sized ingredients, are easy to eat. This one has such small pieces that you actually can eat it with a spoon. The concept came from Paul Newman, who wanted his Dressing Room restaurant in Connecticut to always serve a salad that could be eaten with a spoon.
|Spoon Salad|| || |
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium stalks celery, 1/4-inch dice
- 2 medium carrots, 1/4-inch dice
- 1 large red bell pepper, 1/4-inch dice
- 1 medium apple, peeled, 1/4-inch dice
- 1/2 large cucumber, peeled and seeded, 1/4-inch dice
- 1 cup radicchio, 1/4-inch slice then 1/4-inch cross-cut (1/4 to 1/2 head)
- 1 cup arugula, large stems removed and sliced, or baby arugula, sliced
- 1 cup Napa cabbage, 1/4-inch slice then 1/4-inch cross-cut
- 1 cup goat cheese (about 4 ounces), crumbled
- 1/2 cup slivered almonds (toast 10 minutes at 300°F)
- In a large bowl, whisk vinegar, oil, honey, salt and pepper until well combined. Add celery, carrots,, and bell pepper to the bowl. Let marinate for 10 minutes to 1 hour.
- Add apple, cucumber, radicchio, arugula, and cabbage to the bowl. Toss to coat with the dressing. Add the goat cheese crumbles and almonds and toss very gently to combine
(Recipe adapted from the November/December 2011 issue of Eating Well.)Pin It