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Rasa Chopped Salad
Chef Adrian Niman shares the chopped salad he is most known for!
YIELDS
3
TO
4
Ingredients
Rasa Salad Base
- 1 bunch kale, picked and washed
- 1 small Napa cabbage, sliced
- 1 bunch mint, picked and rough chopped
- 1 bunch parsley, picked, washed, and rough chopped
- 1 small English cucumber, cored and diced
- 1 small cluster red grapes, cut in half
- 1 red bell pepper, cored and diced
- 1 yellow bell pepper, cored and diced
Red Wine Vinaigrette
- 260g red wine vinegar
- 140g extra virgin olive oil
- 400g neutral oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
Rasa Drizzle
- 20g parsley
- 50g seeded jalapeño
- 200g feta
Crispy Harissa Chickpeas
- 1 can chickpeas, drained and rinsed
- 10g neutral oil
- 10g harissa
- 5g salt
Directions
Rasa Salad Base
- Combine kale, cabbage, white quinoa, mint, parsley, cherry tomatoes, cucumber, grapes, and bell peppers in a large bowl.
Red Wine Vinaigrette
- Combine red wine vinegar and Dijon mustard in a blender.
- Slowly add both oils to emulsify.
- Add dried oregano and whisk by hand.
Rasa Drizzle
- Blend parsley and jalapeño in a food processor to a puree.
- Add feta and blend until smooth.
Crispy Harissa Chickpeas
- Toss chickpeas with neutral oil and salt.
- Roast in a 400°F oven until golden brown and crispy.
- Immediately toss with Harissa spice. Allow to cool before use.
Assembly
- Dress salad base with red wine vinaigrette. Season with salt to taste. Place in a bowl. Drizzle with Rasa drizzle.
- Sprinkle crumbled feta, crispy Harissa chickpeas, and sumac on top. Serve and enjoy!
