This salad was created in rue of New Years Eve resolutions. We wanted a hearty meal that was organic, clean, vitamin packed yet still filling without meat, poultry or seafood. The pepper family is naturally a coterie of exponential health benefits including but not limited to Antioxidants, Carotenoids that prevent cancer, phytochemicals, fiber and Vitamins A, C, K thus we chose this as our focal point of the meal. From the peppers we added Red Chard because of its mild spiciness with a hit of bitter and a French Mâché Rosette to add a soft nutty flavored lettuce . The salad grew bountifully while walking through Whole Foods and our final result was a deliciously complex salad with a good mouthfeel of crunch with hints of hidden spiciness in the infused olive oil.

In addition to the salad we had, as our friend Linnea would say, a #bonzerclassic of Lemon Pepper Steamed Artichokes and Aioli Dipping Sauce. Find the Artichoke recipe here and the homemade Aioli video demonstration here.


Yield: 4 Servings (side salad)
2 Cups Mâché Lettuce
2 Cups young Red Chard
1 Tbs fresh lemon juice (1/2 lemon)
1 Red D’Angou Pear
1/2 Cup Jicama (half of a small jicama)
1/4 Cup Red Onion (1/4 onion)
1/4 Cup Cherry Tomatoes
1/4 Cup Roasted Corn Kernels
1/4 Cup Red Bell Pepper (1/4 pepper)
Kosher Salt & Freshly ground Black Pepper
1 tsp Garlic Powder
1/4 Cup canola oil (or any other mild vegetable oils)
1/8 Cup white distilled vinegar or balsamic vinegar
2 Serranos Chilies
1 Anaheim Pepper

1.) Wash all vegetables.
2.) Broil Anaheim and Serrano peppers in oven, preferably on a riveted cast iron griddle for charring. (Approx 10 minutes total, turn peppers throughout for best results.)
3.) Roast corn kernels in oven on same cast iron skillet, canned corn is acceptable if you don’t have fresh corn.
4.) Carefully dice hot peppers and submerge in 1/4 cup canola oil, cover with tinfoil and let the flavors meld.
5.) Chop Red Chard and toss with Mâché, lemon juice, garlic powder, salt and pepper to taste. (A good salad always has brightly seasoned greens.)
6.) Peel jicama. (Be aware that the skin is thick so extra force is needed)
6.) Chop jicama, pear, onion and bell pepper into cubes relative to the size of the corn kernels. (For macédoine size knife cut see here.)
7.) Slice Cherry tomatoes in half.
8.) Add chopped veggies and corn to leafy greens.
9.) Press peppered oil through strainer after having it marinate for 10-15 minutes. Add vinegar and lightly salt, shake vigorously to emulsify dressing. Dress salad to preferred proportion and toss.






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