Califonia Bountiful
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Chopped salad

Chopped salad


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

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

Mixing the flavors of the Napa Valley with those of Central Mexico, Chef Chris Mortenson puts his own spin on a chopped salad.


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