Copyright Thomas Saaristo  All Rights Reserved
Chopped salad
A buddy asked me one time what my favorite salad was and I told him I could not
think of a favorite salad favorite steak, favorite bread, favorite cocktail but a favorite
salad? Then I realized I missed an opportunity to introduce him to a salad so beloved
and a part of me that I never even thought of it when he asked

This salad is especially nice in September when the heirloom tomatoes at the Farmers
Market are at their peak, but you can use Roma tomatoes that have been quartered,
seeded, and salted

Leftover salad should be stored airtight and under refrigeration and makes a great
filling for warm pocket pita

For the dressing
1 pint Hellmanns mayonnaise
1/4 cup whole milk
2 teaspoons moderately priced, lowest acid available, balsamic vinegar
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmigiano Reggiano
Pinch of House salt
Rainbow peppercorns in a pepper mill
Pinch Cayenne

For the salad
1 bag washed chopped soft lettuces
1 bag washed chopped romaine
1 bag washed arugula or arugula mix
4 hard cooked eggs, peeled and diced
6 thick cut hickory smoked slices bacon, cooked to crisp and diced
2 heirloom or 4 Roma tomatoes, diced and lightly salted
3 scallions, tops trimmed and remaining green tops sliced very thinly on the bias until
you reach the white part (save the white ends for tuna salad, or place in a glass of
water and regrow more scallions)
1/2 cup fresh celery leaves, minced
1 small clove garlic, minced into a paste


For the dressing
Put the mayonnaise, milk, cheese, salt, freshly ground pepper to taste and Cayenne
into a two pint canning jar. Put the lid on top and screw on the ring. Shake vigorously
until everything is combined

For the salad
Finely chop the lettuces and season with salt and pepper

Pour half of the dressing into the bottom of a large wooden salad bowl. Add the egg,
bacon, tomato scallion, celery leaves and garlic paste and stir everything together

Tumble in the chopped lettuces and toss to gloss with the dressing and ingredients,
adding additional dressing and tossing as desired

Serve with crusty sourdough bread or tuck into warm pocket pita the day it is made or
up to 2 days later

Leftover dressing will keep, airtight, under refrigeration for up to 2 days