Perfect Spring Flavors: Rainbow Chopped Salad

Perfect Spring Flavors:  Rainbow Chopped Salad

by Victoria Challancin

I know for some of my readers, I may be jumping the gun on Spring, but here in Central Mexico Spring is bursting forth every where I look, which is why I chose this beautiful, fruit-laden salad to prepare in my cooking class for Mexican cooks this week. It features mango, pear, apple, pomegranate, and more.  It fairly sings of Spring.  And it is so good!

We made a few changes:  We used extra-virgin olive oil instead of nut oil, toasted pumpkin seeds instead of hazelnuts, and agave nectar instead of honey. We also doubled up on the fruit.  The blue cheese was served on the side as well. Bright flavors, gorgeous colors, crisp tastes.  Once again, what's not to love?

Rainbow Chopped Salad

(Recipe from Bon Appétit  | February 2011)

Makes 8 servings

Dressing:

1/4 cup red wine vinegar

1 1/2 tablespoons finely chopped shallot

1/2 tablespoon honey or agave nectar

1/4 cup hazelnut oil or extra-virgin olive oil

Salad:

6 cups chopped romaine hearts

4 cups sliced red cabbage

1 large Fuji apple, halved, cored, diced

1 Asian pear, halved, cored, diced

1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced

3/4 cup hazelnuts, toasted, husked, coarsely chopped

1/2 cup pomegranate seeds (or substitute dried cranberries)

1/2 cup crumbled blue cheese (optional)

 Dressing:
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

Salad:
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.

Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

Enjoy!

Victoria Challancin

Flavors of the Sun International Cooking School

San Miguel de Allende, México

©Victoria Challancin.  All Rights Reserved.