I typically don’t use recipes for weeknight salads, but every now and then I stumble upon something unique and fabulous that I simply must try.
Such was the case with this gorgeously colorful salad that I actually first saw in my print edition of Bon Appétit a couple of months ago. It’s full of all kinds of delicious fruits like apple, Asian pear, and mango – and my favorite addition, the red cabbage, which adds so much crunch and texture. The dressing is also something different that what I normally would use, with the red wine vinegar and the hazelnut oil, which is a perfect pairing with the toasted hazelnuts tossed in the salad. And then, there’s the blue cheese, which was deemed optional in the original recipe – I, however, feel it’s a must. The flavors are all so unique and unexpected, and yet they pair together wonderfully.
I added chilled, cooked shrimp to make this a main course, but you could also certainly use chicken breast. Or even go without – this salad’s got plenty going on to keep you satisfied.
Rainbow Chopped Salad
Adapted from Bon Appétit
- 6 cups chopped romaine hearts {or 2 bags}
- 1 small head red cabbage, sliced
- 1 large Fuji apple, halved, cored, diced
- 1 Asian pear, halved, cored, diced
- 1 mango, peeled, diced
- 3/4 cup hazelnuts, toasted, husked, coarsely chopped
- 1/2 cup crumbled blue cheese
- 3 cups cooked shrimp or chicken breast, diced {for a main course salad}
Shallot Vinaigrette:
- 1/2 cup red wine vinegar
- 1 shallot, finely chopped
- 1 tablespoon honey
- 1/4 – 1/2 cup hazelnut oil or extra-virgin olive oil
- Kosher salt and freshly ground pepper
To make the dressing, whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste. Combine romaine and next 5 ingredients in very large bowl (or even 2 large bowls); toss to blend. Add dressing and toss to coat. Divide salad among plates. Sprinkle with blue cheese and serve.
Serves 4 as a main course, 8 as a side or starter.
