"Use a Spoon" Chopped Salad
When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul's request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.
Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead.
Treviso is a slender variety of radicchio. Look for it with specialty salad greens in well-stocked markets.
To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1 vegetable, 1/2 high-fat meat, 2 fat