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Sophie’s Chopped Salad

Servings: 4

Vinaigrette
1/4 cup balsamic vinegar
1 heaping tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/2 cup blended oil (canola/olive oil)

In a blender, blend the vinegar, mustard and salt and pepper until smooth. With the motor running, slowly add the oil until emulsified.


4 cups romaine lettuce, finely chopped
2 ripe beefsteak tomatoes, finely diced
1/2 cup cooked or canned red beans
1/2 cup cooked or canned chick peas
1/2 cup Nicoise olives, pitted and coarsely chopped
3/4 cup white cheddar cheese, cut into 1/2" cubes
3/4 cup Monterey jack cheese, cut into 1/2" cubes
3 tablespoons finely chopped fresh chives
Fried tortilla chips, blue and yellow corn cut into 1/2" dice

Toss all ingredients, except the tortilla chips, together in a large bowl and dress lightly with balsamic-mustard vinaigrette. Garnish with tortilla chips.


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