Summer Chopped Salad with Quick-Pickled Vegetables
"Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good chopped salad. To add a tangy burst of flavor, Nischan pickles the carrots, celery and peppers before tossing them with the rest of the salad...."
INGREDIENTS
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1/4 cup white balsamic vinegar see savings
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1/4 cup unseasoned rice vinegar see savings
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3 celery ribs, finely diced see savings
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2 medium carrots, finely diced see savings
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1 large red bell pepper, finely diced see savings
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1 large yellow bell pepper, finely diced see savings
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1 large peach, cut into 1/4-inch dice see savings
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1 medium cucumber, peeled, seeded and cut into 1/4-inch dice see savings
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1 cup finely chopped frisee see savings
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1 cup coarsely chopped arugula see savings
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1 cup thinly sliced napa cabbage see savings
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3 tablespoons extra-virgin olive oil see savings
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Salt and freshly ground black pepper see savings
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3 ounces fresh goat cheese, crumbled see savings
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1/2 cup slivered toasted almonds see savings
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1 large hard-cooked egg, sliced into 6 rounds see savings
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Smoked paprika, for sprinkling see savings
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