The Art of Chopped Salads
A magical transformation takes place when salad ingredients are chopped. Distinct leafy ingredients change into uniform bite size comfort food. A Woman’s Exchange salad is the quintessential chopped salad familiar to many St. Louisans.
A mouthwatering mound of chopped pale lettuce greens, julienned pieces of turkey, ham & cheese tossed with a 1000 Island-like dressing blend to perfection. Forkful after uniform forkful registers immense salad satisfaction. I’m not suggesting a makeover to this time honored original. The Woman’s Exchange Salad is a caloric lunch powerhouse. It is what it is.
But what if we could harness the power of the chop? Imagine transforming our lackluster homemade lunches and dinner salads into bitefuls of chopped bliss? This week take comfort in a chopped salad. Begin with the same healthy building blocks of dark lettuce greens, at least three additional crisp colorful vegetables and lean protein. Next, instead of tearing, chunking and slicing ingredients, – chop. Relax into the rhythmic sound of chopping and celebrate the process.
Finally, transfer all the uniform chunks into a bowl and gently toss with a teaspoon or two of rich extra virgin olive oil and a generous splash of well-seasoned vinegar. Serve this savory simplicity in a mound of uniform perfection – no knives necessary.
Here is a link to Eating Well’s Chopped Greek Salad with Chicken that offers a great opportunity for you to practice the art of the chop.