Chopped Salad

Make the Green Goddess dressing by combining tarragon, parsley, Worcestershire sauce, red wine vinegar, and the juice of one lemon (remove seeds).

Chop scallion and add to the dressing mixture.

Add anchovies in oil (with some oil) and basil to the dressing.

Pulse the dressing mixture, then scrape down the sides of the bowl.

Add sour cream and mayonnaise to the dressing, followed by black pepper and salt. Mix well and refrigerate.

Coarsely chop the onion into pieces about a third to half an inch wide.

Simmer chopped onion in water for about five minutes to create a flavorful broth.

Prepare shrimp by slicing them in half and cooking them in the simmering broth for about four to five minutes until tender.

Remove shrimp from the broth and chill them.

Chop celery ribs at a 45-degree angle.

Blanch green beans, then transfer them to ice water to stop cooking, and cut them to the size of peas.

Cut red onion while keeping the stem end attached, then dice it into a quarter-inch size.

Dice poblano pepper into quarter-inch wide strips and then into quarter-inch pieces.

Coarsely chop chives and keep them wrapped in a wet paper towel to maintain freshness.

Layer chopped vegetables (green beans, red onion, green pepper, tomatoes, celery) on a plate, alternating colors for presentation.

Top the salad with shrimp and fresh herbs like parsley and chives.

Serve the salad with the dressing on the side.

Equipment Needed

Spice Level: