Chop chop people...January is nearly over
Making lists, not resolutions.
I’ve never been one for New Year’s resolutions; January is already a pretty bleak month—this one especially—so let’s not make it any more challenging. Having said that, I am a very keen list-maker. I have found that making a list, no matter the length or subject, is the most effective way to sort my thoughts and priorities. At the start of every year I make a grand list of all the things I’d like to accomplish over the coming 12 months. It can include anything from hotels I’d like to stay in to books I’d like to read or things I’d like to learn. It also always includes an inventory of all those annoying little things that need to be fixed around the house (that one bloody knob in the kitchen that comes off every time someone touches it…sidebar…I do think it’s interesting how we learn to adapt to these issues…cut to me screaming at anyone entering my kitchen for the last 8 months, "Don’t touch that knob!! Only pull from the left side!!” For all the effort and frustration it causes, why the hell don’t I just get it repaired?? ), random improvements that would make life easier (more reading lamps and an organized coat closet!!), and bigger projects that require some budgeting (hey family room, I’m looking at you). Most years, not everything gets a completed check mark, and that’s okay… it’s a list of things I want to do, not things I have to do.
I don’t like to waste space on my list with food and drink restrictions, but I think we can all agree that after a holiday season of endless indulgences, it’s not a bad idea to lighten things up for a bit. Truth be told, Paul and I are going to Paris for a week this Friday, and in anticipation of all the bread and butter I plan to consume, I have made a concerted effort to restrain myself until we depart. I posted a chop salad to my Instagram stories the other day that I have been making on the regular, and I had a lot of messages asking for the recipe, so I thought I would share it here with everyone. I know January isn’t the month to get excited about lettuce but I would argue that a good chop salad is so much more. You can pack it full of deliciousness, so that every mouthful is its own little experience (also… is it a chopped salad or a chop salad? Personally, I’m partial to chop) , and while a recipe isn’t really necessary, it does help create a framework for you to riff on with ingredients that might be more to your liking if something doesn’t suit your taste.
Yes, there is a bit of prep time, but given that I have made this salad nearly every day for the past three weeks —I am actually eating it again as I type this— I can assure you it all comes together in about 15 minutes, even faster if you boil some eggs in advance and keep them on hand in the fridge. Anyhoo, here goes…
1 cup baby spinach, chopped
1 cup iceberg lettuce, chopped
1/2 cup radicchio, finely chopped
1/4 cup diced tomato (4-5 grape tomatoes)
1/4 cup diced english cucumber
4 asparagus spears, blanched and cut into half-inch pieces
1/4 cup diced carrot, peeled
1/4 cup diced raw fennel
1 large radish, finely diced
40 grams ripe avocado (1/4 of a small avocado), diced
1 boiled egg, chopped
2 slices turkey bacon, cooked and chopped
1 tbsp feta cheese, crumbled
1 tbsp chopped fresh basil & dill (can be more, can be less)
Dressing:
1 tsp champagne vinegar
1 tsp honey dijon mustard
1 tsp olive oil
a little salt and pepper
Makes: one Rosie lunch or you could split it with a friend if you feel like sharing.
Make 1 hard boiled egg (or a bunch to save time if, like me, you plan to eat this salad every day) by bringing a small pot of water to boil and then, using a slotted spoon, carefully lower the egg into the water. Place the lid on the pot and turn off the heat. Allow the egg to rest in the hot water for 9-10 minutes. Drain off the hot water and run the egg under cold water for a few minutes. Once cool enough to handle, give the egg a few rolls on the counter to break the shell. Hold the egg under running cold water again while you peel off the shell. I don’t mind if the egg is still a little warm when I dice it…a January salad can use a little heat. Place the chopped egg in a salad bowl.
In a frying pan, over medium-high heat, cook 2 slices of turkey bacon until crispy. I am a huge fan of McLeans…no nitrates, no preservatives! Chop the bacon and place it in the bowl with the egg.
Blanch the 4 spears of asparagus in boiling water until just done, about 3 minutes. Drain and chop. Again, I don’t get fussed if they are still warm. Add the chopped asparagus to the bowl with the bacon and egg and then add all the remaining ingredients.
For the dressing, in a small bowl whisk together the mustard and vinegar. Continue to whisk while adding the olive oil until well combined. Add a little salt and pepper to taste.
Pour the dressing over the salad and toss to combine. Transfer the salad to a more manageable bowl or plate and enjoy!!
*for those of you who might have made some diet-related resolutions, I have done the math and can report that this WHOLE salad has only 347 calories but, more importantly, lots of vegetables and protein :)
