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I love chop salads because you can change them to suit your whim or the season. Substitute diced salami for the bacon or diced Gouda for the Parmesan. Add a handful of diced celery or some cooked garbanzo beans. Just keep in mind that everything should be cut into small pieces and there should be more vegetables than lettuce.
To make the mustard vinaigrette, combine the vinegar, lemon juice, mustard, and garlic in a bowl. Gradually whisk in the oil until emulsified. Season to taste with salt and pepper.
In a skillet over medium heat, fry the bacon until crisp and drain on paper towels, discarding the fat. Chop the bacon and set aside.
Bring a saucepan of lightly salted water to a boil and set up a bowl of ice water. Set a strainer filled with the snap peas into the saucepan and cook for a minute or two. Remove the snap peas and immediately plunge them into the bowl of ice water. Put the corn in the strainer and put it into the saucepan of boiling water for a minute or two. Remove the corn and plunge it into the ice water with the peas. Drain the corn and peas and set aside.
Chop the romaine leaves and place them in a large bowl. You should have about 4 cups chopped leaves. Add the peas, corn, cucumber, carrot, red pepper, radishes, scallions, tomatoes, and basil to the bowl, then toss with enough vinaigrette to coat everything lightly. Add the Parmesan, toss again, and season to taste with salt and pepper.
Mound the salad on a large platter and sprinkle the bacon over the top.
To make this ahead of time: Fry and the bacon early in the day and store it in the refrigerator Reheat it for a few minutes in a 400°F oven until warm. Make the vinaigrette a few days ahead and store it, covered, in the refrigerator. Prepare all the vegetables several hours ahead and keep them covered and refrigerated. Chop the lettuce, slice the and toss the salad at the last minute.
Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.
Nutrients per serving (% daily value)
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