Recipes

Chopped Salad

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Chopped Salad

Chopped Salad

amanda

Equipment

  • - Vegetable Chopper Set (14-Item Set)

  • - Mandoline Slicer (with Grater)

  • - Food Processor with Dice Function

  • - Salad Spinner (With Grip)

  • - Mandoline Slicer (Silicone Sheet Protector)

  • - Salad Bowl Set (12-Piece)

  • - Kitchen Scissors (Food Grade)

  • - Salad Spinner with Steam Function

  • - Chef's Chopper (Kitchen Mixer)

Ingredients

  • 10 oz frozen black-eyed peas (not thawed)

  • 1 lb zucchini, trimmed

  • 1 medium fennel bulb (sometimes labeled "anise"), stalks discarded

  • 1/2 cup finely chopped scallions (about 4)

  • 2 tablespoons finely chopped fresh dill

  • 3 tablespoons cider vinegar

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon coarse-grain mustard

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cayenne

  • 2 tablespoons salt

  • 1/3 cup extra-virgin olive oil

  • 2 3/4 cups fresh corn (from about 4 ears)

  • 1 lb frozen shelled edamame (not thawed)

Instructions

1

Instruction 1

Bring 3 quarts water to a boil in a 5- to 6-quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.
2

Instruction 2

While peas are cooking, cut zucchini and fennel into 1/4-inch dice. Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl. Add oil in a slow stream, whisking until emulsified.
3

Instruction 3

Add zucchini and fennel to dressing.
4

Instruction 4

When peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot, and cool peas slightly, then add to salad.
5

Instruction 5

Return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes. Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.
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