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Let us continue our streak of not turning on any kitchen appliance that could make our homes hotter. It’s a steady 104 on my car’s reading, and it’s been that way for weeks. If I’m honest, I can’t even stand the hair dryer right now (if I see you out, just don’t look).
Times like these call for a cold Chopped Salad. Crisp and chilly, this salad is loaded up with chopped green beans, artichoke hearts, and avocado. Feta and a Dijon vinaigrette add a hit of acidity, and fresh basil gives the salad an herby bump that will make people say Why is this salad so good? They’ll never know unless you tell them that it’s all really no big deal.
If you are a protein person, definitely add some grilled chicken, shrimp, or salmon to the top of this veggie heap. And give some thought to those veggies: Do you love asparagus? Red bell peppers? Hearts of palm? Any and all would be great here.
Let’s reconvene when there are only two numbers on the thermometer.
Crisp and chilly, this salad is loaded up with chopped green beans, artichoke hearts, and avocado. Feta and a Dijon vinaigrette add a hit of acidity, and fresh basil gives the salad an herby, delicious flavor.
For the dressing:
1 small shallot, chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
5 tablespoons olive oil
For the salad:
1 cup green beans
1 head romaine lettuce, chopped
1 cup chopped artichoke hearts
½ cup chopped avocado, tossed in lemon juice
½ cup crumbled feta
2 tablespoons julienned basil leaves
Place the shallot and vinegar in a small glass bowl, and let them sit at room temperature for 15 minutes.
While the shallot and vinegar sit, fill a medium-sized saucepan with water and bring it to a boil. Toss in the green beans and cook 1 minute. Drain the green beans and run cold water over them to stop the cooking and retain the bright green color.
When they are cool enough to handle, slice the green beans into very small pieces. Place the lettuce in a large bowl, and add the green beans, artichoke hearts, avocado, feta, and basil.
Whisk the Dijon mustard, salt, pepper, and olive oil into the shallots and vinegar. Pour over the salad and toss.