Make Ahead

Summer Chopped Salad with Creole Mustard Dressing

August  1, 2011
0 Ratings
  • Serves 4
Author Notes

We belong to a CSA and get a surprise box of seasonal vegetables every week from May through November. We’re also fortunate to have a farm stand nearby where they grow their own vegetables. We eat corn and tomatoes in season almost every day. I like to cut corn off the cob and make a salad, and that’s what I did with this week’s vegetables. I’ve used raw corn and steamed and cooled corn in this salad—both are good (so it’s great if you have a few ears leftover). —drbabs

What You'll Need
  • For the Dressing:
  • ¼ cup fresh squeezed lemon juice (or a mixture of lemon and lime)
  • 2 tablespoons Creole (or other coarse-ground) mustard
  • ½ teaspoon hot sauce such as Tabasco (more to taste)
  • 1 teaspoon Worcestershire sauce
  • ¼ cup olive oil (more to taste)
  • Generous pinch of salt
  • For the Salad:
  • 3 ears of fresh corn (younger the better) kernels cut off the cob
  • 1 heart of romaine, chopped into small pieces
  • 1 head of endive, halved and sliced into half-moons
  • 1/4 cup purslane leaves or watercress
  • ½ cup chopped red bell pepper
  • 1 cup chopped fresh herbs and lettuces (I used a mix of basil, arugula, radicchio, and mint.)
  • 1-2 scallions, finely chopped into tiny pieces
  • ¼ cup crumbled ricotta salata (optional)
  • Salt and fresh ground black pepper to taste
  • ¼ cup toasted pine nuts
  1. For the Dressing:
  2. Whisk all ingredients together. Taste and adjust ingredients to taste. (This is a pretty tart dressing. You might want a little more oil.)
  1. For the Salad:
  2. Toss all the vegetables and cheese (if using) together. Pour dressing over a little at a time. Taste and adjust seasoning, adding salt and pepper as desired.. Sprinkle pine nuts over and serve.

See what other Food52ers are saying.

  • dymnyno
  • lorigoldsby
  • wssmom
  • BlueKaleRoad
  • Lizthechef

20 Reviews

Tarragon March 13, 2014
Made this dressing a second time. I didn't have lemon or lime so I used 1/4 C of red wine vinegar. Still excellent! By the way I only used 2 T oil (both times that I made it).
Tarragon March 7, 2014
I loved this - the dressing was perfect (I used Grey Poupon Harvest Ground in lieu of creole mustard). I also changed out some salad components since I was trying to utilize my own CSA share, but I did have corn and mint. Great salad, great dressing, great meal accompaniment to plain grilled salmon!
drbabs March 7, 2014
I'm honored that you tried it and glad you enjoyed it! Thanks.
dymnyno August 7, 2011
Chopped salad is my favorite!!
drbabs August 7, 2011
It's mine, too.
lorigoldsby August 4, 2011
your NoLa is showing with that creole mustard touch! Love it.
drbabs August 7, 2011
Thanks, Lori!
wssmom August 2, 2011
drbabs August 3, 2011
BlueKaleRoad August 2, 2011
Love your dressing with a spicy kick! Sounds delicious with all the fresh greens and veggies.
drbabs August 3, 2011
Thank you!
Lizthechef August 2, 2011
Looks wonderful - love how you work in your NOLA background into so many of your recipes.
drbabs August 3, 2011
Thanks, Liz.
hardlikearmour August 2, 2011
Fabulous salad. Love that you used purslane! It's got such a nice tang to it. It was my dad's most hated weed for some reason when I was a kid, so I never realized it was tasty until just a few years ago.
drbabs August 2, 2011
It was in self defense--I got a ton of it in the CSA box. But it was really good in the salad!
SKK August 1, 2011
Oh wonderful!
drbabs August 1, 2011
:) Thanks!
boulangere August 1, 2011
Sounds wonderful, Dr.B. I'd like a martini glass of the dressing, and be generous with the tabasco, thank you.
drbabs August 1, 2011
Thanks, I'm trying to upload a photo, but it seems that the program is buggy right now. Welcome back! I hope you had a great trip.
boulangere August 1, 2011
Oh, we did, we did! I'm still processing all the colors, flavors, sights, sounds. The daughter wants to return to Florence next summer, and my sister wants to go to England and France. In the meantime, it's wonderful to be back among the food52 community and its resident geniuses. And please be generous with the Tabasco!