"Use a spoon" chopped salad [Michel Nischan] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 67) by Kristen Miglore

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Notes about this recipe

  • jenmacgregor18 on November 26, 2018

    I agree with bwhip. Used 4 oz goat cheese. I reduced the amount of pickled veg went in & amount of vinegar & it was still too vinegary. I ended up picking out about 1/2 of the pickled veg and it was then manageable. Otherwise, it's good. I loved the chopped salad with these veg. Next time: don't pickle carrots, celery , bell pepper - just chop & add in, use a normal ratio vinaigrette, dress the salad - and then add in the pickled veg, to taste - maybe just a spoonful or 2. Maybe just store bought peperoncini ,

  • bwhip on August 01, 2018

    Really good salad, though quite vinegary. When putting it together, using the abundance of freshly pickled carrots, celery, and red pepper, I knew that they would already be bringing a good bit of vinegar to the salad. Then, the recipe called for the dressing to be another 1/4 cup of the vinegar the veggies were pickled in, with just 3 tablespoons of olive oil. That ratio seemed really vinegar-centric to me, so I reversed the ratio on that and still found the end result too heavy on the vinegar. I just used a 4 oz package of goat cheese, rather than the 1 1/2 cups called for, and that seemed about right.

  • Livmichelle on June 30, 2017

    The salad was too vinegary for us and too heavy on the goat cheese. Love the chopped salad idea and the pickled veggies.

  • DKennedy on October 27, 2015

    The pickled veggies needed for this recipe are in the fridge right now, pickling.

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