Chopped Salad

Name: Chopped Salad
Cuisine: American
Ingredients: 1 head garden lettuce, such as buttercrunch, loose-leaf, or oak leaf; 1 head garden lettuce, such as buttercrunch, loose-leaf, or oak leaf; 1 head garden lettuce, such as buttercrunch, loose-leaf, or oak leaf; 1 head garden lettuce, such as buttercrunch, loose-leaf, or oak leaf; 1 medium-size red bell pepper—cored, seeded, deveined, and finely diced; 2 ears fresh sweet corn, cooked and kernels removed; 2 ripe tomatoes—peeled, seeded, and chopped; 1 small cucumber—peeled, seeded, and chopped; 1 celery heart, finely chopped; 8 red radishes, chopped; 1 tablespoon capers—washed, drained, and chopped; 6 anchovies—drained and chopped; ¼ cup olive oil; 3 tablespoons high quality red wine vinegar; Salt and freshly milled black pepper; Salt and freshly milled black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Ingredients

1 head garden lettuce, such as buttercrunch, loose-leaf, or oak leaf
1 medium-size red bell pepper—cored, seeded, deveined, and finely

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Place the vegetables in separate bowls, cover, and refrigerate until ready to serve.

When ready to serve, combine the vegetables in a large mixing bowl with the capers and anchovies and toss with the oil and vinegar. Season to taste with the salt and black pepper. Serve cold.