Favourite Chopped Salad

Company or no company. Yum.

Is it strange to have a salad literally with every meal? When did that even start in my life? I remember when I was an au pair girl in Paris after high school and the family I was staying with had simple butter salad greens, sometimes with fresh herbs, tossed with a vinaigrette after dinner every night. In the time I was there, I got used to having it and loved the tradition and the taste of those greens with the slightly acidic dressing, that I adopted the habit. I believe it’s also about balance in a meal. Heavier mains and lighter, easily digestible greens for after. And, the greens are the light fresh bridge to the cheese or dessert course.

Having fresh greens easily became a traditional part of my meal. When I visit my godmother in Germany, salad is not usual. If there are vegetables being served with dinner, in her view, than there’s no need for salad. My grandmother French rarely served a salad that I remember but my mom, having spent time in France also had a salad regularly. And there it is, food traditions crossing borders, taking root in small, meaningful ways in my life.

Salads today have become quite extravagant and they are huge! Most of the salads that are on restaurant menus are so filling that I have no room for a main course and it’s so hard to pick one or the other. I want both. There are so many types of vegetables, cheese, beans, various proteins on top, nuts, fruits, crunchy things,

I’ve deviated from the traditional French version of simple greens to include the apples or pears and almonds or walnuts. I make this type of salad almost every day. On occasion, a fancier more robust salad is in order. It could be a stand alone course or a side. There are a few more ingredients than normal but it’s a perfect salad to bring along to a “potluck” or serve this weekend for a family gathering. Everyone in my family, including Shawn, will like it.

One thing that is great about this recipe is that you can substitute whatever you feel like and that you have on hand. There are a few key ingredients such as cucumbers, sumac, garlic, olive oil but the rest is make up as you go. Truthfully, if you don’t have sumac, just leave in the garlic and add salt and pepper.

Recipe

Here is my version:

1 medium/large pita torn into bit size pieces. Substitution: baguette or sourdough (about 2 cups)
1 tablespoon sumac (available from a spice store)
1 clove garlic, smashed and sliced
2 tablespoons olive oil
1 small head of lettuce (about 3-4 cups) - I used mixed spring lettuce leaves, washed torn into bit size pieces Substitution: baby spinach leaves
1 medium cucumber peeled, seeded and cut into dice
1 small shallot minced
1 cup/can of chick peas or white cannellini beans, drained
1 red pepper cut into dice
1 apple sliced
1 cup of fresh parsley
Other herbs welcome such as chives or mint
½ cup sliced almonds lightly toasted
5 slices of halloumi, substitution: 1 cup of crumbled feta cheese

Dressing:

6 tablespoons of olive oil
Juice of half a lemon
1 tablespoon of sherry vinegar or balsamic vinegar
1 tsp honey
1 tsp dijon mustard
Coarse salt and pepper

Directions:

Wisk the dressing ingredients together and set aside.

Heat a cast iron frying pan on medium high heat, add 1 tablespoon of oil and add the pita (or bread) and stir to coat with the oil. Don’t let it burn, keep scooping the pita around the pan allowing it to turn a golden brown. Add the sumac and continue stirring for about 1 minute. Remove from the heat and remove the bread to a platter to cool.

Wipe out the pan with paper towel and heat 1 tablespoon of oil and add the sliced halloumi. Brown the cheese on both sides - about 3 minutes a side. Do this just before serving the salad so that the warm cheese rests on top of the salad.

In a large bowl or platter arrange the other ingredients and toss with the dressing. Add the nuts, warm cheese and pita on top and sprinkle with coarse salt. Serve.