Recipe Extra: Stratta Chop Chop

Craig OuthierNovember 28, 2020
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Recipe extra
Stratta Chop Chop

No sauce-and-toss instant salad, this baroque beauty from Stratta Kitchen is complex and gloriously labor intensive, so we recommend scaling up the portions indicated below (which makes two servings). After all, who grills two tablespoons of asparagus at a time?

Chopped salad

¼ cup Armenian cucumber (peeled)
¼ cup roasted cauliflower
¼ cup roasted diced sweet potatoes
¼ cup charred poblano chiles (peeled)
2 tbsp. griddled asparagus
¼ cup caramelized fennel (wedges)
¼ cup radish (sliced thin rounds)
¼ cup Little Gem lettuce (chopped)
2 tbsp. toasted pepitas
¼ cup diced tomatoes
¼ cup sweet corn
2 cups cooked quinoa
¼ cup crispy dried chickpeas

Pare/dice all of the vegetables approximately the same size and reserve until needed.

Red wine vinaigrette

2 egg yolks
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
¾ cup extra virgin olive oil

Combine the vinegar, Dijon and yolks, and emulsify with olive oil until smooth and creamy. Salt and pepper to taste. Reserve refrigerated for up to three days until needed.

Moments before serving, combine the vegetables with the quinoa and dress lightly. Arrange a mound of the salad on a plate and finish with a sprinkling of crumbled aged ricotta. Serve chilled.

Photo by Rob Ballard
Photo by Rob Ballard

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