There used to be a cozy little restaurant in Bel Air, California, that was within a block of where we stayed one year. The food was excellent and the ambiance was relaxing.
My daughter Jen is a good friend of the former owner. She lived nearby while she was living in Los Angeles. When he decided to sell the restaurant she begged him to get the chef’s recipe for this chopped salad.
The combination of ingredients is brilliant…the crunch of the celery and carrots, the peppery radicchio, that burst of flavor from the corn and the garbanzo beans. Toss in some mixed greens and you’ve got yourself a satisfying meal!
I love a chopped salad. You’re gonna love this one.
Raffa’s Chopped Salad
1/2 cup chopped radicchio
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup garbanzo beans
1/2 cup corn
2 Tablespoons chopped red onion
2 Tablespoons freshly grated Parmesan cheese
Chopped mixed greens
Combine all ingredients in a salad bowl. Just before serving, drizzle with Raffa’s Vinaigrette and toss together. Or let everyone dress their own individual salads.
Raffa’s Honey Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/2 Tablespoon Dijon mustard
3/4 Tablespoon honey
3/4 cup extra virgin olive oil
The original vinaigrette recipe was four times this amount. Fine for a restaurant but waaaay to much for a family. I just halved it and then halved it, again!
Serve this with some crusty bread and it’s a very fine and filling vegetarian meal!