Last week, I met up with a few friends at Hollywood’s country club, Soho House. The people watching is unsurpassed, but the food (in my humble opinion) has never been anything to write home about. That is until I tasted their chopped salad. Simple, crisp, healthy goodness—I’m making this at home and so should you!
Soho House Chopped Salad (This is my recreation, not their recipe)
2 handfuls uncooked green beans, snapped in half or thirds depending on size 2 carrots 2 ears corn, grilled butter lettuce mix cherry tomatoes (I used yellow and red) 4 french radishes garbanzo beans red wine vinegar tsp whole grain
mustard olive oil salt & pepper
Directions: First, blanch the green beans. To do this, bring a pot of water to a boil. Salt the water. Add green beans and boil for 3 minutes. Remove immediately and place in a bowl of ice water. After a minute or so, remove and dry and put in a large salad bowl. Next, chop the carrots and radishes so they are about the same small size. Half the tomatoes. Next, grill your corn (I did this on a grill pan—put the whole ear of corn minus the husks on the pan and continuously turn. I also added a little butter and salt, but that is optional). When the corn is slightly cooked (you’ll know because the kernals become a more vibrant yellow), remove from grill and cut the kernals off. Next, rinse and drain the garbanzo beans. Finally, chop a handful of butter lettuce to mix in—you don’t want this sald too lettuce heavy, but it does add nice texture. Add all your prepped vegetables into the bowl with your green beans.
To make the dressing: this is a very simple vinagarette so feel free to play around. I like to use a 2:1 ratio—2 tbls olive oil to 1 tbls of vinegar. Then mix in a tsp of whole grain or dijon mustard. Add salt and pepper to taste.