Spring Chop Chop Salad

I love a chop chop salad. It’s the perfect way to eat a lot of delicious food in one single bite - thanks to an inordinate amount of chopping. Think of the chopping as therapeutic and you can make the whole thing pass easily. You can make this early and not dress it until you’re ready to eat - so it’s great for making early.

This is also the perfect thing to serve as we start to be able to entertain friends! You can dish up each person’s serving in individual jars to containers to avoid using the same serving vessel.

Serves 4

STEP 1

Preheat oven to 450 degrees.

Place raw eggs in a pot of cold water. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, drain off hot water and fill pot with ice and cold water to immediately cool the eggs.

STEP 2

Toss potatoes with olive oil and salt. Place on a baking sheet and roast 10 minutes until fork tender.

STEP 3

Bring a pot of water to a boil. Fill a bowl with ice and water and set aside. Quickly lower asparagus into hot water. Cook until just bright green – about 2 minutes. Remove from water and pop into ice bath.

Repeat with the peas.

STEP 4

Mix together 2 tbs bacon drippings, red wine vinegar, dried basil, honey, and Dijon mustard.

STEP 5

Chop all ingredients and toss together with salad dressing.

1 bunch Asparagus

1 cup Fresh peas

6 Radishes

2 cups Artichoke hearts, cooked and sliced

6 Hard boiled eggs

¼ lb Tiny red potatoes – sliced in quarters

2 tbs olive oil

8 strips Bacon

2 tbs Chives

1 head romaine lettuce

DRESSING

2 tbs reserved bacon drippings

2 tbs red wine vinegar

1 tsp Dijon mustard

½ tsp Dried Basil

1 tsp Honey