Shades of Green Chopped Salad

January 13, 2011

Test Kitchen-Approved

Author Notes: I love combining sweet and savory in salads and that is where the idea for this dish came from. Dried fruits and nuts are a must in most of my salads, I love the texture and crunch they have and the wonderful contrast they give to the freshness of fruits and vegetables. - fortheloveofyumfortheloveofyum

Food52 Review: Fast-forward to summer. Admittedly, we're tiptoeing a bit out of season here in the Northeast for this salad, but trust us, it's worth it. Fortheloveofyum has assembled a cool palette of greens -- crisp cucumber, tart Granny Smith, crunchy pistachio, sweet golden raisin, and a sparkly creme fraiche and chive dressing to hold it all together -- all while cleverly sidestepping the distraction of the classic salad green: lettuce. Bites of salty bleu sharpen the focus. We say: let the sun shine. - A&MThe Editors

Serves: 2 to 3

Ingredients

Chive dressing

  • 1 small clove garlic
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon crème fraîche
  • 1 tablespoon honey
  • 1 tablespoon chopped chives
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch sea salt and black pepper, plus more to taste

Salad

  • 1 Granny Smith apple, chopped
  • 1 Hass avocado, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 English cucumber, chopped
  • 1/4 cup chopped pistachios
  • 1/4 cup golden raisins
  • 1/3 cup crumbled gorgonzola cheese, room temperature
  • 1 pinch salt and black pepper, plus more to taste
  • 2 tablespoons chopped chives, for garnish (optional)
In This Recipe

Directions

Chive dressing

  1. In a blender, add in the garlic, Champagne vinegar, crème fraîche, honey, chives, salt, and pepper. Blend until combined.
  2. With the blender still on, through the top, stream in the olive oil. Blend until combined. Taste for salt and pepper. Set aside.

Salad

  1. Toss the apple and avocado in the lemon juice so they don't oxidize. Then, combine all of the ingredients in a bowl and toss with the chive dressing. You may not have to use all of the dressing—I don't like mine too wet. Season with salt and pepper to taste. Garnish with some chopped chives. This salad can be made up to 3 to 4 hours in advance. If you are making the salad in advance add in the room temperature gorgonzola when you serve the salad.

More Great Recipes:
Salad|Avocado|Champagne|Cheese|Chive|Fruit|Honey|Vegetable|Vinegar|Lemon Juice|Vegetarian|Gluten-Free

Reviews (70) Questions (1)

70 Reviews

Ceege April 21, 2017
I saved this in my salad folder to hopefully use very soon. There seems to be something missing from the ingredient list. Looking at the picture it appears to have chopped romaine lettuce as part of the salad. Without the lettuce it doesn't seem to have much bulk, other than apples, avocado and nuts. Can someone please advise me as to whether I should make as stated or should I add some type of "greens".
 
rebeck November 25, 2016
Added little gems and pomegranate to mine. Subtracted the cuke. It was a huge hit.
 
Brittany November 21, 2016
Hi there - this sounds delicious but I'm confused by the photo. In the picture I see what looks like lettuce and dill, not mentioned in the recipe. Are these recommended additions? If so, what kind and how much? Thanks!
 
Linda K. April 22, 2017
Do you also see radish?
 
Sinamen78 November 3, 2018
Looks like kalamatas too? Maybe wrong picture for this recipe?
 
DeirdreMS November 16, 2016
Any ideas for alternatives to gorgonzola cheese as husband cant handle it.
 
drbabs November 16, 2016
My husband doesn't eat gorgonzola either. I've used very sharp cheddar and smoked cheddar, which I've cut into tiny cubes. I love this salad--it's one of my potluck go-to's. Have fun.
 
DeirdreMS November 16, 2016
Thanks!
 
Ninaw2000 November 16, 2016
You could also try feta!
 
Mary August 1, 2016
This recipe sounds great but the inclusion of green raisins really irks me. They are not for sale in any store near me (Bend, OR) and a Google search told me they are chiefly imported from Iran and China. They can be bought online but are quite expensive plus shipping. Is it really necessary to include ingredients that aren't readily available? How about suggesting a substitute or stating that the recipe doesn't work well without that ingredient?
 
drbabs August 1, 2016
Hi Mary. I make this all the time. It's quite adaptable. I use golden raisins when I have them. I've also used regular raisins, dried cranberries, dried cherries, and chopped up dried apricots. Really, you can use any dried fruit, or leave it out. The recipe will still be delicious.
 
nicole R. March 12, 2016
Delish! Served as starter course for my pork enchiladas verdes. So much flavor. The only change I made was to use Craisins instead of golden raisins. I liked the dash of color.
 
GourMel August 26, 2014
Whipped this up this morning for lunch. I just ate it and felt compelled to write about how amazingly delicious this was. I subbed the champagne vinegar for apple cider vinegar, creme fraiche for greek yogurt and raisins for dried cranberries. Definitely a repeat!
 
Karen August 21, 2013
Made this tonight. It's chilling a bit before dinner. I can't wait to pull it out and wow my family!
 
kitty.galore.77 July 4, 2013
This was just stunning. I didn't even use the dressing, the avocado seemed to coat everything nicely, just topped lightly with the chives and was beyond pleased both aesthetically and on the palate. Thank you for this!
 
Ninaw2000 April 2, 2013
This is the best and easy salad recipe for the big or small crowd. I tried this recipe came out delicious.
 
Susige April 2, 2013
I don't know what I was missing until today when I found this recipe. I made it for a quick lunch as I had all the ingredients in my fridge/pantry except for the raisins - instead I subbed Craisins. This will be on the menu for my next dinner party!
 
fydnic August 3, 2012
Is there a ready made dressing I could use? I don't think I can find all of the ingredients where I live. Thanks!
 
There is no way this could have been better! It was so easy to make, I had all the ingredients on hand (how often does that happen?) and it looks beautiful. Can't wait to make this again. Great for the summer.
 
Kimerooch11 July 16, 2012
Fantastic salad, although my 4 year old did not approve... :). Tthat just means it was really good, however. Will keep this one handy for future reference. <br />
 
Wonderland K. May 11, 2012
This is fantastic. I served it on a bed of arugula--a hit! Will be saving this one.
 
betty888 April 29, 2012
I made this for a tapas party this weekend. I served a lot of rich foods (cheese! garlic! olive oil galore!) and wanted something fresh and green to cut the richness. This fit the bill. Strange how all of this just works so well together! Very delicious and creative. Super easy to make too.
 
Synky April 5, 2012
Great salad! Made it tonight and will definitely be making it again very soon. Very smooth taste - mild but flavorful. Four year old approved. Lovely!
 
Carmen C. January 11, 2012
1 teaspoon sour cream <br />1/2tea whipping cream plus 1/2 teaspoon buttermilk or yogurt <br />1/2 teas whipping cream plus 1/2 tea sour cream <br />1 tea mascarpone cheese <br /> <br />
 
AntoniaJames October 12, 2011
Really love this recipe. Am making it again tonight, with walnuts instead of pistachios because that's what I happen to have on hand. It's a lovely choice for fall! (I use Honeycrisps, by the way, when I can get them.) ;o)
 
Author Comment
fortheloveofyum October 12, 2011
I love honeycrisps! Picked a bunch at an orchard over the weekend! So glad this recipe has worked out for you. :)
 
momcooks April 24, 2011
Wonderful! I've made this so many times... a salad is truly perfect (according to my husband) if it contains no lettuce!<br />Today the chive dressing was the accompaniment to blanched asparagus at an Easter buffet. Truly perfect.
 
Author Comment
fortheloveofyum April 24, 2011
Thanks so much! I'm so glad your family enjoys this salad. I love your idea of using the dressing with asparagus! :)