Chopped SaladChris Gentile
Every Super Bowl spread needs a refreshing salad to counterbalance the array of must-have dips, cheesy snacks, and meaty mains. Because the elements of this are all chopped, it's a salad that's easy to toss, easy to serve, and best of all, easy to eat.
Cooks' Notes:
•Dressing can be made 1 day ahead and chilled, covered.
•Vegetables and lettuce can be chopped 1 day ahead and stored separately while being chilled in a sealable plastic bag lined with a damp paper towel.
Recipe information
Total Time
45 minutes
Yield
Makes 12 servings
Ingredients
2 tablespoons white wine vinegar
1 teaspoon sugar
1 small shallot, minced
1/3 cup olive oil
1 medium head romaine, chopped (4 to 6 cups)
1 seedless cucumber, diced (3 1/2 cups)
1 pint grape tomatoes, halved (1 3/4 cups)
1 red bell pepper, diced (1 1/2 cups)
2 celery stalks, halved lengthwise and finely chopped (1 cup)
3 carrots, finely chopped (1 3/4 cups)
1 small red onion, finely chopped
1 cup pitted black olives, halved (suit yourself whether you prefer the medium California black olives—a 6-ounce can—or Kalamata olives)
Preparation
Step 1
Whisk together vinegar, sugar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then add oil in a stream, whisking until combined well.
Step 2
Toss remaining ingredients with dressing.
Step 3
Season salad with salt and pepper.
