Summer Chopped Salad With Quick-pickled Vegetables


  • 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


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 Favicon
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