You've Been Chopped! - KilKenney Kitchen

I was an early watcher of the Food Network and readily admit to spending too many hours in front of the TV taking notes as fantastic chefs made amazing meals. I enjoyed learning recipes from seasoned favorites like Ina Garten (The Barefoot Contessa) and Mario Batali, as well as, picking up new ideas from young talents like Stephanie Izard and Jamie Oliver.

The bloom came off the rose for me, though, when every program became a competition. Top Chef, The Next Food Network Star and Chopped, among a myriad of others, pit professional and/or amateur chefs against each making complicated dish after dish until a winner is chosen.

Call me Pollyanna, but I don’t think cooking has to be competitive to be fun or interesting to watch. One of the things I love most about cooking is sharing tools, tips and techniques with my fellow cooks. In the last few years, I’ve moved my food (and frankly most other) TV alliance to PBS. I adore watching the greats including: Jaque Pepin, Julia Child, Rick Bayless and Lydia Bastianich freely and openly share their talents and methods with everyone watching. I always walk away with a new idea or recipe to try.

In a little play on words, this week’s Farmer’s Market Chopped Salad celebrates the best ingredients of the season and is meant to be adapted to your kitchen, tastes and family. The salad pairs beautifully with both our Grilled Shrimp with Lemon and Grilled Pork Tenderloin.

Choose your favorite fresh vegetables and beautiful greens, have fun and enjoy every minute of eating your masterpiece!

Farmer's Market Chopped Salad

This tasty salad showcases the beauty of fresh spring vegetables. Adjust it to your tastes and enjoy with all your favorite summer meals.

Servings people

Prep Time 15

Total Time 45

Ingredients

The Vinaigrette

1 large lemon
1 teaspoon dijon mustard
1 teaspoon honey
1/4 cup champagne or white wine vinegar
1/2 cup extra virgin olive oil the good stuff!
1/8 teaspoon dried thyme
1 pinch kosher salt
1 pinch ground black pepper

Chopped Salad

1 large red pepper
2 small yellow squash
3 medium radishes
1 small cucumber
2 medium carrots
3 cups mixed greens
1 medium apple crunchy and sweet
6 leaves fresh mint optional
2 ounces goat cheese or feta cheese

Instructions

Make the vinaigrette

Combine the juice of the lemon, mustard, honey, champagne vinegar, olive oil, thyme, salt and pepper in a small jar
Give the jar a good shake and set aside

Make the chopped salad

Chop the red pepper, carrot, yellow squash, radishes and cucumber into a small dice. Feel free to change up the vegetables based on your tastes and what's fresh
Toss the veggies in a bowl and add about a 1/4 cup of the vinaigrette and refrigerate for 30 minutes and up to an hour
Place the mixed greens on a cutting board
Give them a good chop with a sharp knife
Chop the apple into a fine dice
Pile up the mint leaves (if using) and chop them finely
Add the apple and mint to the bowl of veggies
Add the chopped greens and 2 more tablespoons of the vinaigrette, a pinch of salt and pepper and toss to combine. Taste and adjust the seasonings. Add more vinaigrette as needed
Sprinkle the goat cheese (or feta cheese) on top of the salad
Serve with all your favorite summer pork, chicken or fish and/or add a pile of grilled shrimp and enjoy!