Chopped salad might sound mundane, but it’s not
Since the first of May, I’ve eaten at least 100 salads, probably more. How do I choose a good salad?
Sometimes it’s simple mixed greens and herbs, a pristine bowl of butter lettuce, greens with addins, all tossed with good olive oil, lemon juice; other times it’s all fruit, or all veg, and potato, egg and tuna salads; or composed salads such as Nicoise, Italian, Greek; and single subjects such as asparagus, carrot, green bean, tomatoes and other salad plates.
Dressed, topped and drizzled. If there is a salad fork in the road, I’ll take it.
One type of salad, however, is too often overlooked, forgotten and ignored. It’s the decidedly mundane, banal and clear-out-the-vegetable bin chopped salad. That’s what I thought before I tried the chopped salad at Atria’s, a popular watering hole in Mt. Lebanon, Pa. It has a whopping dozen veggies, all precision chopped, tossed with garlic vinaigrette and topped with avocado and blue cheese. The game-changer chopped salad, for $4.99, is big enough to share.
Their salad includes romaine and iceberg, but not too much, and cubed carrots, celery, red onion, cucumber, corn kernels, tomato, green onions, pimento, avocado and something else that I forgot.
Maybe the drama queen of chopped salads is the Cobb salad, where the chopped ingredients are arranged in bars or stripes over a bed of greens. Rows of hardcooked egg, bacon crumbles, roasted chicken shreds, avocado, tomatoes and the ever-present blue cheese and vinaigrette dressing are the other ingredients. The diner does the tossing, but still, it’s a chopped salad.
To make a chopped salad at home, think very fresh vegetables, refreshing and cold, cut into uniform shapes and above all, crunchy. I like to add cubes of apple and a handful of nuts, too. Toss lightly with a highly seasoned dressing and top with cheese crumbles, real bacon bits and small crunchy croutons.
So good.