This Spring salad is a perfect harmony of sweet and salty. We had some baby mesclun greens and chives ready in our garden, making this extra special. Chopped celery and carrots give it a crunchy bite. The mesclun greens and red grapes give it a deep purple hue, spiked with bright white cubes of fresh feta. The vinaigrette, made with apple cider vinegar, lemon juice and cinnamon is a heavenly dressing you will make again and again. This recipe is adapted from Food & Wine’s Annual Cookbook (2008) (simplifying the vinaigrette).
I made another version of this for an Easter potluck last weekend, substituting quinoa for the mixed greens. On my way out, I retrieved my bowl from the table and a stranger said, “You made this? You’ve changed my world.”
Chopped Salad with Apple Vinaigrette
4 tblsp apple cider vinegar
Juice of 1 lemon
2 pinches cinnamon
Salt and fresh pepper
1 shallot, minced
1/4 cup extra-virgin olive oil
1 tblsp fresh dill and 1 tblsp fresh chives, chopped (optional)
2 stalks of celery, chopped in half moons
2 large carrots, chopped
1 medium seedless cucumber, chopped
2 cups red seedless grapes, halved
4 oz fresh, firm feta cheese, cubed
5 handfuls baby mesclun greens
3 handfuls chopped romaine lettuce
1. In a large bowl, whisk together vinegar, lemon juice, shallot, cinnamon, salt and pepper. In a slow, steady stream, whisk in olive oil. Stir in the herbs.
2. Gently toss the remaining ingredients in the dressing. Serve immediately.