Rainbow Chopped SaladKiyoshi Togashi
Recipe information
Total Time
30 minutes
Yield
8 servings
Ingredients
Dressing:
1/4 cup red wine vinegar
1 1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup hazelnut oil or extra-virgin olive oil
Salad:
6 cups chopped romaine hearts
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
3/4 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup pomegranate seeds
1/2 cup crumbled blue cheese (optional)
Preparation
Dressing:
Step 1
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Salad:
Step 2
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
Step 3
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.
Recipe notes
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