Recipe: Nordstrom Chopped Vegetable Salad

NORDSTROM'S CHOPPED VEGETABLE SALAD
WITH SHERRY VINAIGRETTE

FOR THE SHERRY MUSTARD VINAIGRETTE:
1 tablespoon plus 1/2 cup extra-virgin olive oil, divided use
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 cup almond oil (or extra-virgin olive oil)
FOR THE SALAD:
2 carrots, peeled and cut into 1/4 inch dice
1 1/2 cups fresh corn kernels (about 3 ears)
6 ounces haricots verts or other thin green beans, trimmed
10 ounces mixed baby greens
3 celery stalks, cut into 1/4-inch dice
1/2 small jicama, peeled and cut into 1/4-inch dice
2 large below bell peppers, seeded, cut into 1/4-inch dice
6 ripe plum tomatoes, seeded and cut into 1/4-inch dice
5 green onions, including pale green parts, thinly sliced
Kosher salt and Freshly ground black pepper, to taste
FOR SERVING:
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh chives

TO PREPARE THE SHERRY VINAIGRETTE:
Heat 1 tablespoon of the oil in a small skillet over low heat. Add the shallots and garlic and cook, stirring often, until golden, about 5 minutes. Remove from heat and stir in the vinegar, mustard, salt, and pepper. Let cool.

Transfer to a blender and gradually add (while machine is running) the remaining 1/2 cup of olive oil and the 1/4 cup of almond oil until smooth. Set aside.

TO PREPARE THE SALAD:
Bring a large saucepan of lightly salted water to a boil over high heat. Add the carrots and cook until crisp-tender, about 4 minutes. Use a wire-mesh skimmer to scoop the carrots out of the water, and transfer them to a large bowl of ice water.

Add the corn to the boiling water and cook until tender, about 2 minutes. Transfer corn to bowl with carrots to cool. Drain the corn and carrots in a colander. Pat dry with paper towels and put in a large bowl.

Add the green beans to the boiling water and cook until crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water to stop the cooking. Chop the green beans into 1/4-inch lengths. Pat dry with paper towels and add to the bowl with the carrots and corn.

In another large bowl place the mixed greens. Drizzle with 1/4 cup of the vinaigrette, season with salt and pepper, and toss to coat evenly.

TO SERVE:
Divide equally among 6 chilled deep soup bowls or dinner plates, creating nests for the vegetable mixture.

Add the celery, jicama, bell peppers, tomatoes, and green onions to the corn mixture. Add 3/4 cup of the vinaigrette and mix well. Season the salad with salt and pepper.

Divide the vegetable mixture evenly among the salads, spooning it into the center of the greens in each bowl. Sprinkle with equal amounts of Parmigiano and chives. Serve immediately.

Source: Nordstrom Family Table Cookbook by Michael Northern