Radish and Orange Chopped Salad

Published July 1, 2009. From Cook's Illustrated.

Why this recipe works:

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive combination of equal parts oil and vinegar delivered… read more

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive combination of equal parts oil and vinegar delivered the bright acidic flavor we were looking for in our dressing for our chopped salad recipe. Briefly marinating the other ingredients in the dressing delivered an additional flavor boost.

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Serves 4 as a light entree or 6 as a side dish

Pepitas, or pumpkin seeds, are available at most supermarkets and natural food stores. Don’t use an overripe avocado, which will break down and make the salad gluey. For information on how to prepare the cucumbers, see "Seeding and Chopping Cucumbers," below.

Ingredients

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