Sunday, August 23, 2009

The Big Salad - Chopped Salad with Buttermilk Dressing

During summer, I like to open my refrigerator door to a big bowl of waiting something. A ready-made snack, just there...waiting. No muss, no fuss. I want it to be easy and immediate.

Maybe it's laziness. Not really wanting to slave away over the stove while the new episodes of Mad Men and Top Chef are about to come on. Or maybe it's just that there's so much to be done, so much to be enjoyed during these final summer months that it's really just more efficient to make a giant something or other and save the rest to enjoy while Don Draper fills your screen.

So when I came across this salad on Smitten Kitchen, I knew it was in my future. It's endlessly adaptable, relatively cheap and perfect for stretching into a few meals. Perfect for a girl on a budget!

I had one head of green cabbage, on purple. A red bell pepper, a jalapeno, some yellow Early Girl cherry tomatoes, celery and a bunch of radishes. Perfect. Seriously, this is an everything-but-the-kitchen-sink type of recipe. Do with it what you will, but the dressing is killer!

Chopped Salad with Buttermilk Dressing
adapted from Smitten Kitchen

for the dressing:
1/2 cup buttermilk
3 tbsp mayonnaise
2 tbsp shallot, minced
1 tbsp sugar
3 tbsp chives, minced

for the salad:
1/2 head green cabbage, cored and thinly sliced into ribbons, then chopped
1/2 head purple cabbage, cored, thinly sliced into ribbons, then chopped
1 bunch radishes, chopped
2 celery stalks, chopped
1 basket cherry tomatoes, sliced into halves
1 red bell pepper, chopped
1/2 jalapeno, seeds & membrane removed, finely diced

Whisk together the dressing ingredients, toss with salad ingredients. Enjoy!

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