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Chopped salad

Recipe by:Chef Chris Mortenson
La Condesa, St. Helena


  • Mustard vinaigrette
    1/2 cup balsamic vinegar
    1/4 cup local honey
    2 1/2 tbsp. finely diced shallot (approximately 2 shallots)
    1 1/2 tbsp. Dijon mustard
    1 1/4 cups olive oil
    Salt, to taste
  • Salad
    1 cup arugula
    1 cup shredded cabbage
    1/3 cup peeled and diced jicama
    1/3 cup raw sweet corn
    1/4 cup diced tomato
    1/8 cup sliced radish
    4 tbsp. toasted sesame seeds
    4 oz. crumbled queso fresco
    2 avocados, diced into 1-inch cubes
    Fried tortilla strips (optional)
    Kosher salt and black pepper, to taste


For vinaigrette: Place vinegar, honey, shallot and mustard in a large mixing bowl. Slowly stream in oil while whisking together. Season with salt, as needed. Set aside.

For salad: Wash greens thoroughly and pat dry. Place in a large mixing bowl with jicama, corn, tomato and radish. Toss with 4 oz. vinaigrette until coated. Arrange in the center of 4 salad plates. Sprinkle sesame seeds and queso fresco over salad. Add avocado cubes and top with tortilla strips. Finish with a sprinkle of salt and pepper. Refrigerate remaining vinaigrette for future use.

Serves 4

Califonia Bountiful