THE NEW YORK CITY BODEGA CHOPPED SALAD
Perfectly chopped and deliciously filling.
4 servings, 20 minutes
Ingredients:
8 cups of your favorite lettuce/green, ( I use a combo of arugula and spinach or baby kale)
2 ears of corn, shucked raw or boiled1 cup of cherry tomatoes, halved
1 cup of cucumber, quartered and sliced
1/2 cup carrots, chopped
1/2 cup dried cherries
1/4 cup pumpkin seeds
1 avocado, diced
Salt
Pepper
Salad dressing of choice: Vegan Caesar, Avocado Dijon, a mix of a rich Balsamic Vinegar and olive oil, or a new favorite of mine Melissa Wood’s
Other add ons: cheese, bell peppers, sauerkraut, sliced almonds or shelled pistachios, diced apple, protein: grilled chicken, fried chicken tenders, tofu, hard boiled eggs… and the list goes on!
The Blistered Peppers Take:
It’s something that seems so simple, but for tons of us it’s not. A salad. You throw a bunch of veggies in a bowl and voila, salad! But if it’s so easy, why when we make it at home do we tend to say “salads are always better out!”?
There are two things to keep in mind when making a salad. The first is balance. Not just balance of quantity of ingredients, but balance of flavors and textures. I LOVE a salad with a bit of sweet - insert dried cherries or diced apples. I also hate when a salad lacks crunch - insert cucumber, romaine or nuts! The second is the dressing. I know that sounds crazy because the varieties are endless, but choose the wrong dressing or the wrong amount of dressing and you’re screwed. You’ve got a wet bowl of wilted veggies (and fruit) and no one wants that. Obviously it’s easy enough to grab a premade dressing, but making homemade salad dressing is easier than you think. I believe in simplicity and using what you have on hand so check out some of the recommendations above (most are only 3-4 ingredients!). Honestly, most days I squeeze a lemon over my salad, add some olive oil, salt, pepper, and I’m set. It just elevates all of the ingredients, I swear! I know I’ve got my own take on my favorites above, but the best part about a salad is that you can change it up with any flavors you like best. I’ve shared some of my favorite swaps too!
Why is this called the Bodega Chopped Salad? Well first things first, it’s chopped. Like, really chopped. Some of my favorite well-known places to order a bodega/deli style chopped salad are Lenny’s, Just Salad, and Chop’t. To me, there’s nothing less appealing than when you’re about to take a fork full of salad and the lettuce leaves are larger than your mouth. I cannot deal with that. So by using a strong knife and fork, or my new favorite chopping tool, you’re never going to have to fit a large and abnormally shaped piece of lettuce in your mouth again. I like salads to be chopped in uniformity, so much so that you can eat it with a spoon and guarantee that every bite you’ll have a little piece of every ingredient! Lastly, the best thing about these New York style chopped salads is that the ingredients sort of begin to absorb the dressing the more chopped they are.
So, if you’re not from the tristate area, a bodega is a glorified convenience store. But, when I tell you a lot of them put out some of the best food in the city, I’m not lying. You cannot go wrong with a bodega bacon, egg, and cheese sandwich on a roll after a LONG night. Don’t believe me? Anthony Bourdain’s last cookbook has a whole recipe about these sandwiches! Running out to a BYOB with friends and forgot wine? Most bodegas have that covered. Hungover and need a turkey sandwich with a side of fries, stat? Your neighborhood bodega is there for you!
I get it, a salad is a salad. But give this ingredient combo a try with your favorite dressing and let me know what you think. Send me a pic. Tag me in your posts. Enjoy!
Steps:
If you haven’t already done so, prep the veggies. Chop, dice, quarter, and so forth!
Add all of the ingredients to a large bowl. Sprinkle with salt and freshly ground black pepper. Add about 1/4 cup dressing of choice (you can always add more, but you can’t undo!).
Chop, chop, chop.
If you don’t have a fancy chopping tool, then use a fork and sharp kitchen knife.
While chopping, the salad will naturally toss as well, but if you want to give it a little extra shake then go for it!
