Well, I made this in July, and it was pretty darned good. Added some sauteed tofu squares for a complete meal. A very tasty, if not a little more pricey, salad.
August chopped salad (from Food&Wine)
2 tablespoons Champagne vinegar
1/3 cup extra virgin olive oil
salt and freshly ground pepper
1/2 pound cooked beets, sliced
18 baby carrots, halved lengthwise
1/2 pound red bliss or fingerling potatoes, sliced 1/2″ thick
1/2 pound marinated artichoke hearts, drained and chopped
One 1-lb fennel bulb, thinly sliced on a mandoline
4 radishes, thinly sliced
1/2 seedless cucumber – peeled, quartered lengthwise and thinly sliced crosswise
3 ounces pea shoots
2 tablespoons chopped dill
In a large bowl, whisk the vinegar and olive oil, and season with salt and pepper. Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cook the carrots for 5 minutes; using er to the ice water. Add the potatoes to the boiling water and cook for 8 minutes. Drain and add to the carrots; pat dry.
Add the carrots and potatoes to the dressing in a large bowl. Add the artichokes, fennel, radishes, cucumber, pea shoots, and dill. Season with salt and pepper, and toss to coat. Plate the salad, scatter the beets on top, and serve. (I also added some tofu). Makes 6 servings.