The Scala Chopped Salad
A vibrant, crunchy salad featuring romaine, radicchio, avocado, and a tangy vinaigrette that is quick to prepare and perfect for family gatherings.
Ingredients
Salad Base
- 6 cups romaine lettuce, finely chopped Crisp base that holds up to dressing.
- 2 cups radicchio, chopped Adds color and a mild bitter bite.
- 1 cup cherry tomatoes, quartered Juicy pops of sweetness.
- 1 medium cucumber, diced Cool and refreshing crunch.
- 1 medium ripe avocado, diced Creamy contrast that makes each bite luxurious.
- 1/2 cup red onion, very thinly sliced Sharp and bright; soak briefly in cold water for milder flavor.
- 1/2 cup toasted walnuts or almonds, chopped Toasty crunch and warmth.
- 1/3 cup crumbled feta or parmesan Adds savory, salty depth (substitute nutritional yeast for dairy-free).
- 1/4 cup dried cranberries or pomegranate seeds For a festive, fruity pop.
Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- to taste salt and pepper
- to taste chopped fresh parsley and basil
Instructions
Preparation
- Toast the nuts: Heat a small skillet over medium heat, add walnuts or almonds, and toast for 2 to 3 minutes until fragrant.
- Chop the greens and veggies: Finely chop romaine and radicchio, then dice cucumber and avocado, quarter the cherry tomatoes, and thinly slice the onion.
- Make the vinaigrette: In a jar or bowl, whisk together olive oil, red wine vinegar, Dijon, minced garlic, honey, chopped herbs, salt, and pepper until emulsified.
Assembly
- In a large bowl, add the chopped greens, tomatoes, cucumber, onion, half the toasted nuts, and the dried cranberries.
- Pour the vinaigrette over and toss gently until evenly coated.
- Top with diced avocado, crumbled feta or nutritional yeast, and the remaining toasted nuts for crunch.
- Serve immediately to keep the greens crisp.
Notes
Tip: For a slightly smoky dimension, add grilled chicken or halloumi.