What does chopped mean for salad?

When a salad is referred to as “chopped” it means that all the ingredients have been prepared very small (think finely chopped or even diced) and to approximately the same size, including the greens. Chopped salads can either be served arranged (in rows) or tossed.

How do you cut a chopped salad?

There are three ingredients you will need to chop for this salad - tomatoes, salmon and arugula. Here’s how to chop each: • Plum (Italian or Roma) tomatoes - cut the tomatoes in half and squeeze out seeds. Then place the cut-size down (to keep the tomato half from rolling around) and cut into slices. Lay the slices flat and cut again to the desired size. • Smoked salmon - simply place the salmon pieces on a cutting board and cut into 1/2-inch strips. Turn the strips 90 degrees and cut again. • Baby arugula - Remove any long stems from the arugula leaves. Place a pile of leaves on a cutting board, and chop, working from one side to the other. Rotate the pile 90 degrees, and chop again. Keep rotating and chopping until the leaves are the desired size.

Do you have to cook smoked salmon?

No, you don’t have to cook smoked salmon - it’s safe to eat without any further cooking or heating.

Chopped Smoked Salmon Salad Recipe - A Well-Seasoned Kitchen®

Ingredients

Scale

Pesto Buttermilk Dressing

1/4 cup Spinach Basil Pesto (can substitute purchased basil pesto)
1/2 shallot, chopped
1/2 cup mayonnaise (I like to use mayonnaise made with olive oil)
1/2 cup low fat buttermilk
squeeze of lemon
Kosher salt, to taste
Fresh ground pepper, to taste

Smoked Salmon Chopped Salad

1 tablespoon lemon-flavored olive oil (can substitute plain olive oil)
1/2 cup Israeli (pearl) couscous
1/2 cup chicken or vegetable broth
1/2 cup water
3 ounces aged Asiago cheese, crumbled
1/3 cup toasted pepitas (Mexican pumpkin seeds)
1/3 cup currants
2 cups chopped seeded plum tomatoes
2 cups chopped baby arugula
1 1/2 cups corn kernels (see Notes below)
8 ounces chopped smoked salmon (see Notes below)

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Instructions

Pesto Buttermilk Dressing

Place the pesto, shallot and mayonnaise in a food processor and blend.
With the motor running, pour in the buttermilk. Add lemon juice and salt and pepper to taste. Blend.
Cover and place in the refrigerator for at least 1 hour before using.

Smoked Salmon Chopped Salad

In a medium saucepan, heat the olive oil over medium heat. Stir in the Israeli couscous and cook until lightly browned, around 5 to 7 minutes.
Stir in the broth and water. Bring to a boil, reduce heat to a simmer and cook just until the couscous is al dente, around 6 to 8 minutes. Remove from heat, drain off any excess liquid and set aside to cool.
In a small mixing bowl, stir together the cheese, pepitas and currants.
On 6 shallow bowls or dinner plates (or one large platter), arrange the salad ingredients in rows in the following order – tomatoes, corn, cheese mixture, arugula, couscous and salmon.
Pass the dressing on the side.

Notes

Note on corn: I like to use fresh, frozen organic that is thawed, or freeze-dried. The latter adds additional crunchy texture to the salad.

Note on salmon: You can use either honey smoked (which is usually a thicker piece) or gravlax-style – it’s delicious either way!

Make ahead: dressing and cheese mixture can be made up to 2 days ahead, placed in separate airtight containers and stored in the refrigerator.

Gluten free: Substitute quinoa for the couscous. Use gluten free mayonnaise.

Author: Adapted from Cowboy Ciao Restaurant's Recipe
Category: Main dish, gluten free