Chop Chop Salad in a Jar

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.

This is an Italian inspired lunch in the form of a salad - it's like an antipasto in a jar. Travels very well but because it has meat and cheese,  it should be kept in a cooler. For dessert, pick up some fresh fruit from a roadside stand, dip it in some cool and creamy mascarpone cheese and you have a fabulous roadside lunch. For a little extra zip, try drizzling the balsamic vinegar on the mascarpone before dipping fruit into it. Delizioso!

Serves 2       

Prep time: 20 minutes     

Cook time: zero

 Salad

1 romaine heart, washed, dried and chopped

½ pint cherry tomatoes, washed and halved

3 celery ribs, chopped

1 red bell pepper, chopped

10-20 pitted Kalamata olives, rough chopped

10 basil leaves, cut into thin ribbons or torn

1/3 lb. fresh mozzarella, cut into small dice

1/3 lb. salami, cut into small dice

Vinaigrette

2 tsp. Diamond Kosher salt

freshly ground pepper

1 clove garlic, smashed (optional)

1/3 cup Lucini Balsamic vinegar

¾ to 1 cup California Olive Ranch extra virgin olive oil

Layer the salad ingredients in a large Mason jar. In a small jar that has a lid, add the salt, garlic (if using) and vinegar. Close jar and shake to dissolve salt. Add ¾ cup of olive oil, close jar and shake well. Taste and adjust seasoning with salt and pepper. You may add additional oil and shake if you like your vinaigrette less piquant.

Pack the vinaigrette separately from the salad. Five to ten minutes before eating, dress the salad. You should start by using a third of the dressing and adding more to taste. You can dress the salad in the jar and give it a few good shakes, or toss the salad in a bowl to serve. Refrigerate and save any remaining dressing for your next salad.

Encores: Chop Chop salad is like an antipasto plate chopped up and made into a salad. It lends itself well to improvisation. If you have some leftover chicken, ham or steak, chop it up and add it to the salad in addition to or instead of the salami. You can experiment with the cheese as well. Substitute feta, chicken and rosemary in place of the fresh mozzarella, salami and basil and you will have a totally different and delicious salad. You may also add additional fresh or pickled vegetables that you have on hand.

Fresh Strawberry Shrub

One of the things I like about making a shrub is that it is so versatile that it can be made from almost any fruit. It's also a great way to use up that blemished fruit that is maybe on its way out. When traveling, be sure to stop by local produce stands and see what you can procure to create your own flavors. I made this one with fresh Oregon strawberries because they are so sweet and the their color is brilliant. It is a way to preserve and save the best of summer, to enjoy during those long grey winter months. It makes a beautiful and delicious gift as well!

Fresh Strawberry Shrub

Prep time: 10 minutes plus a day to rest   

Cooking Time: none

4 cups washed, hulled, sliced strawberries (overripe or blemished fruit is okay)

4 cups sugar

3 to 4 cups of Bragg’s organic apple cider vinegar

1 bottle of Seltzer water or create bubbly water with an eco-friendly Soda Stream

Place berries in a non-reactive bowl or dish and toss with sugar. Cover and place in the refrigerator for 24 hours and up to 48 hours. Using a fine mesh strainer or a cheese cloth lined colander, strain the sugar-juice off of the berries into a clean bowl. Press the berries to extract as much as possible. There may be some undissolved sugar in the berries. Add all of this to the sugar-juice as it will eventually dissolve. Discard the berries. (Or save and use as garnishes in the drinks you create.) Add 3 cups of vinegar to the sugar-juice and stir well. You now have shrub! Taste for tartness. It should be both sweet and tart. You can make a test drink with 2 Tbls. of shrub and 8 ounces of seltzer water. Stir and see if you like the taste. If you would like a bit more sourness, add additional vinegar. Store shrub in a sterilized glass jar or bottle in the refrigerator. You can use it to make a refreshing non-alcoholic drink by combining it with bubbly water. Add it to your favorite cocktail, or use it to create your own delicious signature cocktail recipe. It is also delicious drizzled on fruit salads or as an ice cream topping.

Encores: Shrub can also be made with other berries or peeled and sliced stone fruit. It is a great way to preserve the taste of summer and a perfect way to use overripe and blemished fruit.

 

Chicken and Feta Salad

Starting with what I like to call "chicken on the run", this rotisserie or roasted chicken salad is very versatile. For lighter fare you may wish to add tender mixed greens or for a more robust meal add cooked quinoa or couscous. We did both and it was delicious!

Chicken and Feta Salad

Prep Time: 20 minutes 
Cooking Time: none

Serves 4-6

4 cups of chopped, cooked chicken from a Rotisserie chicken

4 to 6 ounces of feta cheese, crumbled

12 mint leaves, chopped

4 green onions, thinly sliced

2 cups of grapes, washed and sliced in half (preferably organic)

Dressing

4 Tbls. lemon juice

1 Tbls. honey

1 tsp. Diamond Kosher salt

freshly ground pepper

¾ cup California Olive Ranch extra virgin olive oil

Optional

Sliced radishes

Chopped cucumbers
Chopped toasted nuts

Salad greens

Cooked Alter Eco Organic Royal Pearl Quinoa

Cooked rice

Pita bread

In a small lidded jar or bowl, combine lemon juice, honey and salt. Shake or whisk well. Add olive oil and shake to emulsify. Taste and season with additional salt and pepper. Set aside. In a medium bowl (or use your multi-task  Progressive Salad Spinner bowl) combine chicken, feta, mint, green onions and grapes. Mix gently and start by adding half of the dressing. Mix to incorporate dressing and add more as needed. You may add radishes, cucumbers or celery to the salad. A handful of toasted almonds, pecans or pistachios would also be delicious! 

With Quinoa

You can serve this salad on a bed of mixed greens, in a leaf of romaine or on a bed of cooked quinoa or rice. It also makes a great sandwich in a pita pocket with a few leaves of lettuce and additional dressing or mayonnaise.