Chopped Salad

From inthekitchenwithkath.com

Dressing adapted from a Mark Bittman recipe

Ingredients

An assortment of chopped fresh vegetables (8 – 10 cups for a large salad, less if serving fewer people) Suggested vegetables: Cauliflower, jicama, grape tomatoes, radishes, carrots, sugar snap peas, corn, yellow pepper

Pickled red peppers, to taste

Pitted Niçoise or kalamata olives

Chopped spinach

1. Chop everything into bite-sized pieces and put in a large bowl.

2. Toss with some Lemon Rosemary Vinaigrette (recipe below).

3. Taste for seasoning. Add salt and pepper if needed.

4. Toss in some chopped spinach or lettuce, if desired.

Lemon Rosemary Vinaigrette

(Adapted from Mark Bittman’s vinaigrette recipe in How to Cook Everything)

This probably makes more than you'll need, but it keeps well for more salads in the days ahead.

1 teaspoon grated lemon zest

½ teaspoon salt

½ teaspoon minced rosemary

¼ cup freshly squeezed lemon juice (I needed 2 lemons)

1 clove garlic, pressed

½ cup extra-virgin olive oil

1. Mix the zest, salt, rosemary and juice. While whisking constantly, slowly add the oil in a stream until emulsion forms. (Or do as I did, and put everything in a Blender Bottle and shake!)

2. Taste to adjust salt.