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Recipes Fresh From The Farm

Chopped Salad

E. Marie

Serves 4 to 6

This is absolutely the BEST salad there is - loads of fresh veggies. With summer coming on you want to keep this one handy for those hot days when you want something cool and light. It's great served with crackers. And, when making any salad dressing, use the acid that you particularly like - any vinegar, lemon juice, lime juice, grapefruit juice, etc.

  • 1 head of lettuce, your choice
  • 1 medium-sized red bell pepper – cored, seeded, deveined, finely chopped
  • 2 ears of fresh corn, cooked and kernels removed
  • 2 ripe tomatoes – peeled, seeded, chopped
  • 1 small cucumber – peeled, seeded, chopped (leave the peel on if you like)
  • 1 celery heart, finely chopped
  • 8 red radishes, chopped
  • 1 T. capers, rinsed, drained, chopped
  • 6 anchovies, drained & chopped
  • 1/4 C. olive oil
  • 3 T. red wine vinegar – I like Meyer lemon juice
  • salt & pepper to taste

Place veggies in separate, covered bowls in fridge till ready to serve. Combine veggies in a large serving bowl with the capers & anchovies, toss with the oil and acid. Season with salt & pepper. Serve cold.