Market chop chop salad

Randy brings us the salad to end all salads: the "chop chop" — where no veggie is spared.

Randy brings us the salad to end all salads: the “chop chop” — where no veggie is spared.

Market chop chop salad

This is a big hit in my house and the restaurants, from Sunday dinners to staff meals! It functions alone or as a side and can be used as a “clean out the fridge” salad or to showcase what treasures you found at the market.

Serves: 6-8
Prep time: 15 minutes
Special tools: ‎sharp knife, large bowl

Ingredients:

  • Greens
  • Sunflower, radish, ‎buckwheat, pea, lentil, chickpea sprouts
  • Baby cucumber
  • Sweet peppers
  • Heirloom carrots
  • Heirloom tomatoes
  • Heirloom beets
  • Radish
  • Cashews
  • Summer sausage
  • Aged firm goat cheese
  • Fresh basil, dill, mint
  • ‎Salt and pepper
  • Fresh lemon juice
  • Extra virgin olive oil

Method 

Slice all ingredients into bite-sized pieces. Throw into a large bowl. Season with salt and pepper, lemon juice and olive oil.

To wow all your guests, try to remember all of the ingredients and list them off tableside while tossing. Pull it off and you will be the dinner party champion!

Courtesy of Randy Feltis

www.eatmypie.ca

@chefrandyf