We have a frequent dinner guest who claims to like salad “except for all the lettuce leaves.” If you have a guest like that, or even if you don’t, try this chopped salad recipe the next time you grill. We credit Adam Perry Lang in his book Serious Barbecue (2009) for the recipe.
What we think our guest actually wants is a salad that has a wider variety of tastes and textures than a simple salad of mixed greens and dressing. We agree, and we hope you do, too.
We used the lower limit of EVOO, and the roasted marinated peppers are available in jars at the grocery store. You can also grill your own bell peppers, then marinate for 3-4 hours with finely chopped garlic, shallots, EVOO, red wine vinegar, salt, and pepper.
1/2 cup finely chopped red onions
1/4 cup water
1/2 cup red wine vinegar
2 tsp kosher salt, plus additional to taste
2 tsp coarsely ground black pepper, plus additional to taste
1/2 to 1 cup extra virgin olive oil
1 large head iceberg lettuce, cut into 1/2-inch pieces, 6-8 cups
1 cup roasted marinated peppers, cut into 1/2-inch pieces
1/2 cup pitted green olives, halved
1/2 cup pitted black olives, halved
1 cup haricot verts, cut into 1-inch pieces
1 cup English cucumber, peeled and cut into 1/2-inch pieces
2 Tbsp fresh marjoram leaves
1/4 cup flat-leaf parsley
1/4 cup coarsely chopped dill, large stems removed
In a small bowl, combine the onions, water, vinegar salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
In a large bowl, combine the lettuce, roasted peppers, olives, haricot verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.
Serves 6 to 8.