Chopped Salad with Grapes and Mint

Chopped Salad with Grapes and Mint Recipe
Photo: © Quentin Bacon
Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.

Yield:

4 to 6 servings

Recipe from


Ingredients

1 heart of romaine, coarsely chopped
1 grape tomatoes, halved
1 seedless cucumber, peeled and cut into 1/2-inch dice
1 red onion, cut into 1/4-inch dice
1 cup corn kernels
1 cup diced cooked chicken
1/2 cup halved green grapes
3 ounces feta cheese, crumbled (1/2 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
Salt and freshly ground pepper

Preparation

In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.

Note:

Emily Kaiser,

July 2009
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