SALAD POTLUCK RECIPES

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POTLUCK CHOPPED SALAD RECIPE | BON APPÉTIT



Potluck Chopped Salad Recipe | Bon Appétit image

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

Provided by Yia Vang

Yield 4 servings

Number Of Ingredients 10

4 large eggs
1 garlic clove, finely grated
½ cup buttermilk
¼ cup mayonnaise
1 Tbsp. chopped dill
¼ tsp. Aji-No-Moto umami seasoning (MSG; optional)
1 romaine heart, quartered lengthwise, cut crosswise into 1" pieces
1 small carrot, peeled, cut into matchsticks
1 medium radish (such as watermelon or black), cut into quarters through root end, thinly sliced
1½ cups mixed tender herb leaves (such as Thai basil, cilantro, dill and/or mint)

Steps:

  • Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel. Slice eggs crosswise and set aside for serving.
  • Whisk garlic, buttermilk, mayonnaise, dill, and Aji-No-Moto seasoning (if using) in a large bowl to combine; season with salt and pepper. Add romaine, carrot, radish, and herbs and toss to coat; season with salt.
  • To serve, tuck egg slices in and around salad.

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