Recipe: Jar chopped salad

Total time: 30 minutes

Servings: 2

Note: Mark Peel and Suzanne Tracht make this modern take on the Cobb salad at Jar restaurant in Los Angeles -- even at weekend brunch.

Vinaigrette

1/4 cup Champagne vinegar

2 tablespoons rice wine vinegar

1/2 cup extra-virgin olive oil

Dash dried red pepper flakes

1 teaspoon dried oregano

1 teaspoon fresh thyme leaves

Coarse salt

Freshly ground pepper

1. Mix the Champagne vinegar, rice wine vinegar, olive oil, red pepper flakes, oregano, thyme and salt and pepper to taste. Makes ¾ cup.

Salad

1 1/2 cups thinly sliced green cabbage

1/4 cup thinly sliced carrots

1/2 cup thinly sliced celery

1 cup thinly sliced red onion

1/4 cup shaved fennel

2 teaspoons chopped Sicilian green olives

1 1/2 ounces prosciutto, thinly sliced and torn into ½-inch ribbons

1 cup shredded roasted chicken

1/4 cup crumbled feta

1 tablespoon minced Italian parsley

1. Combine cabbage, carrots, celery, onion, fennel, olives, prosciutto, chicken and feta. Mix well with vinaigrette. Top with parsley.

Each serving, with 2 tablespoons vinaigrette: 445 calories; 749 mg. sodium; 98 mg. cholesterol; 30 grams fat; 7 grams saturated fat; 15 grams carbohydrates; 31 grams protein; 4 grams fiber.

Copyright © 2014, Los Angeles Times
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