Metropolitan Bakery | Since 1993

Chopped Salad

This new cafe item is easy to make at home using ingredients from your local farmer's market. Pair it with crusty bread and a glass of white wine for a satisfying summer supper.

Ingredients

  • ½ head romaine lettuce stem removed
  • ¼ head of radicchio
  • ½ small red onion
  • 1 fresh white corn on the cob
  • 4 ounces cooked garbanzo beans
  • 2 green asparagus spears
  • 1 roasted red pepper
  • 1 hard cooked farm egg
  • 2 strips applewood smoked bacon cooked until crisp

Directions

  1. Slice romaine lengthwise then across into strips. Place in a large bowl and set aside.
  2. Slice radicchio into half then across into very thin strips. Toss with romaine lettuce. Place a damp towel over lettuce and refrigerate.
  3. Slice onion into thin strips and place in a small bow. Cover with cold water and set aside for 15 minutes then drain water.
  4. Place garbanzo beans into a medium bowl and set aside.
  5. Clean the corn and cut the kernels from the cob. Place corn on a baking tray. Remove bottom quarter of the asparagus spears. Slice asparagus into quarter-inch pieces on a bias. Add the spears to the corn and sprinkle with 2 tablespoons of water, 1 tablespoon of extra virgin olive oil, salt and pepper to taste. Roast at 400 degrees until tender and lightly caramelized. Remove from oven and cool.
  6. Dice the roasted red pepper and add to garbanzo beans.
  7. Remove lettuce from the refrigerator and discard the towel. Place onions, beans, red pepper corn and asparagus on top.
  8. Add 4 to 6 tablespoons of ranch dressing (add more if you prefer). Toss greens to evenly distribute and coat everything with the dressing.
  9. Crumble the egg and bacon over the salad.
  10. Drizzle a little more dressing over top and season with kosher salt and pepper.

      

Buttermilk Ranch Dressing

Ingredients

  • 1 cup buttermilk
  • ¼ cup mayonnaise 
  • ¼ cup sour cream
  • ¼ teaspoon dry mustard powder
  • 2 teaspoons white vinegar
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves finely minced
  • 2 tablespoons finely chopped Italian parsley
  • 2 tablespoons finely chopped chives
  • 2 teaspoons finely chopped dill
  • ½ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Directions


  1. In a medium bowl, stir together buttermilk, mayonnaise, sour cream and dry mustard until well blended. Add remaining ingredients; stir to combine.
  2. Cover and chill for 2 hours or overnight.  
  3. Dressing can be kept up to a week in the refrigerator.

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