Chopped Salad With Herbs

Recipe from Mark Bittman

Adapted by Mark Bittman and Sam Sifton

Updated Oct. 17, 2023

Chopped Salad With Herbs
Total Time
About 5 minutes
Rating
4(85)
Comments
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Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time. Hunt down a few different herbs to give the salad a complex flavor and aroma. One herb will do in a pinch, but don’t skimp if you don’t have to. —Mark Bittman And Sam Sifton

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Ingredients

Yield:8 servings
  • 1small head cabbage, shredded
  • 4medium carrots, chopped
  • 4small celery stalks, chopped
  • 1pound haricots verts, trimmed,steamed, cooled and chopped
  • 1red onion, chopped
  • 2medium cucumbers, peeled,seeded and chopped
  • 2bell peppers, cored, seededand chopped
  • 1cup chopped parsley, basil,dill, chervil, mint or(preferably) an assortment
  • ½cup olive oil
  • 3tablespoons sherry vinegar or lemonjuice, or more to taste
  • Salt and black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

204 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 4 grams protein; 748 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine vegetables in a bowl with the herbs. Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients, then taste and adjust the seasoning.

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Ratings

4 out of 5
85 user ratings
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Comments

Lynne

This salad looks and tastes great. Served it on a big dinner plate. Used lemon juice instead of sherry vinegar and liked the freshness. Had a few lame sprigs of chive in the garden to add...
Any chance you can tell us which brand of olive oil you use in your recipes? Eric Asimov does mention names in his column on wine.

Jo-Anne

I tried this but found it bland. I use lemon juice but would try the vinegar next time. I ended up adding some oil packed tuna and some dijon, and it made a good lunch the next day.

Sue

I had a couple tablespoons of mint among my herb mix and wished I'd put in more. It adds a bright note.

It's worth noting that the recipe as written makes a ginormous amount of salad!

Theresa Timmer

Pardon my ignorance but what is a haricot vert?

just replying to a question

haricot vert = French Green Beans

Sue

I had a couple tablespoons of mint among my herb mix and wished I'd put in more. It adds a bright note.

It's worth noting that the recipe as written makes a ginormous amount of salad!

Lucy O

Beautiful and delicious. Prep is very time-consuming, though.

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Credits

Adapted from "How to Cook Everything," by Mark Bittman.

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