Ingredients
- 1/4 cup white balsamic vinegar
- 1/4 cup unseasoned rice vinegar
- 3 celery ribs, finely diced
- 2 medium carrots, finely diced
- 1 large red bell pepper, finely diced
- 1 large yellow bell pepper, finely diced
- 1 large peach, cut into 1/4-inch dice
- 1 medium cucumber, peeled, seeded and cut into 1/4-inch dice
- 1 cup finely chopped frisee
- 1 cup coarsely chopped arugula
- 1 cup thinly sliced napa cabbage
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 ounces fresh goat cheese, crumbled
- 1/2 cup slivered toasted almonds
- 1 large hard-cooked egg, sliced into 6 rounds
- Smoked paprika, for sprinkling
Description
Paul Newman, The Late Co-owner Of Dressing Room, Michel Nischan's Restaurant In Westport, Connecticut, Loved A Good Chopped Salad. To Add A Tangy Burst Of Flavor, Nischan Pickles The Carrots, Celery And Peppers Before Tossing Them With The Rest Of The
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