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Chopped Salad

Source of Recipe


From "Cooking For Comfort" by Marian Burros






List of Ingredients



• 1 large head romaine lettuce
  
• 1 large bunch arugula
  
• 1 pound ripe tomatoes, washed, stemmed, and cut into bite-size wedges
  
• 2 medium yellow bell peppers, washed, trimmed, seeded and cut into 1/4-inch dice
  
• 2 medium avocados, cut into 1/4-inch dice
  
• 3/4 cup minced red onion
  
• 2/3 cup olives, such as Cerignola or Kalamata, pitted and quartered
  
• 3 hard-cooked eggs
  
• .
  
• -- Dressing --
  
• 3/4 cup extra-virgin olive oil
  
• 3 Tbsp white wine vinegar
  
• 1 Tbsp Dijon mustard
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. Slice off the crunchy white from the bottom of the romaine; discard. Wash and dry the green part and roughly chop or break up into bite-size pieces.
   
   
2. Remove the tough stems from the arugula; discard. Wash, dry, and roughly tear leaves into bite-size pieces. Place all the ingredients but the eggs in a salad bowl.
   
   
3. Whisk the Dressing ingredients together and toss with the salad at least 15 minutes before serving so that the ingredients can absorb it. Sieve the eggs and sprinkle them over the salad.
   
   Makes 10 generous servings.