Chopped Salad with Buttermilk-Peppercorn Dressing

Chopped Salad with Buttermilk-Peppercorn Dressing
http://saltandwind.com/recipes/343-chopped-salad-buttermilk-peppercorn-dressing-recipe
Chopped Salad with Buttermilk-Peppercorn Dressing | http://saltandwind.com I wish I knew about this salad so long ago. It's inspired by a salad I found at M Cafe de Chaya that's a bit fancier – with tempeh bacon, beets, a...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
1 cup dressing
Servings
4 to 6
Chopped Salad with Buttermilk-Peppercorn Dressing | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main, Salad, Side
Cuisine
American
Ingredients
13
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
1 cup dressing
Servings
4 to 6
Diet
Gluten-Free, Vegetarian
Chopped Salad with Buttermilk-Peppercorn Dressing | http://saltandwind.com

I wish I knew about this salad so long ago. It's inspired by a salad I found at M Cafe de Chaya that's a bit fancier – with tempeh bacon, beets, and a vegan "Ranch" dressing. But, after spending way more than I should ever be spending on salads, I decided to make my own version. And now? Now, it goes with me everywhere. It’s a vegetarian take on a chopped salad that’s hearty enough to be a meal and substantial enough to be touted from the airport to your next road trip or next picnic. And the dressing? It’s a classic buttermilk dressing with such a flourish of peppercorns that it does that hot-cold, spicy-cool thing like a good raita. Know what I mean?

Ingredients

  • 7 tablespoons white balsamic vinegar

    divided

  • 3 tablespoons 3/4 teaspoon granulated sugar

    divided

  • 2 teaspoons kosher salt

    divided

  • 1/2 pound carrots

    trimmed and sliced paper thin

  • 1/2 cup plain Greek yogurt
  • 1/3 cup well-shaken buttermilk
  • 3/4 teaspoon finely ground black pepper
  • 6 ounces spicy mixed greens

    such as baby spinach, tatsoi, arugula, frisee, and mustard greens

  • 1 handful roasted salted almonds or cashews
  • 1 medium firm-ripe avocado

    finely chopped

  • 1 1/2 cups fresh cooked chickpeas (or one 16-ounce can)
  • 2 Persian cucumbers

    trimmed and sliced into half moons

  • 1 bunch radishes

    trimmed and sliced into half moons

Instructions

For the quick pickle: Stir together 6 tablespoons of the vinegar, 3 tablespoons of the sugar, and 1 teaspoon of the salt until well combined. Add the carrots and toss to coat. Cover and refrigerate until the carrots are sweet-sour pickle flavored, about 15 minutes. Drain off the pickling liquid and set aside.

Tip

The pickle can be made up to 1 day ahead — just store it refrigerated in an airtight container until ready to use. For the pickle, you’ll want to search out young spring carrots that are sold in bunches (often at farmer’s markets) with their skin on and the green tops still attached.

For the dressing: Combine the Greek yogurt, buttermilk, 1 tablespoon of the vinegar, 1 teaspoon of the salt, the black pepper, and 3/4 teaspoon of the sugar in a medium nonreactive bowl and whisk until smooth and evenly combined. Taste and adjust seasoning as desired.

Tip

The dressing can be made up to 2 days ahead and stored refrigerated in an airtight container; whisk briefly before using.

For the salad: Place the greens in a large serving bowl (or individual bowls if you’d prefer) and arrange the pickled carrots, almonds, avocado, chickpeas, cucumber, and radishes on top. Drizzle with a few spoonfuls of the dressing and serve.

Notes

Food styling and photography by Aida Mollenkamp

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