A Taste of the Summer Garden Harvest: Spring Kitchen Garden Chopped Salad
From farm to table, or from White House Kitchen Garden to State Dining Room, local DC elementary school students joined the First Lady and Let's Move! Executive Director Sam Kass to prepare a healthy lunch at this year’s summer garden harvest. Check out the recipe below and try it out at home!
Spring Kitchen Garden Chopped Salad
Serves 8 people
For the salad:
- 2 lbs assorted spring greens, such as, arugula, frisee, bibb lettuce, romaine etc., washed and spun dry
- 1 broccoli head, cut into bite sized piece
- 1 cauliflower head, small florets
- 4 carrots, peeled and grated
- 1 lb spring peas, shucked
- 1 lb kale, cleaned, sliced ¼ inch thick
For the reggiano:
- 1 lb reggiano cheese, sliced thinly (use a peeler)
For the chicken:
- 2 lbs chicken breasts (marinated in half of the dressing, for at least two hours)
For the dressing:
- ½ cup champagne vinegar
- 2 lemons, juice and zest
- 1 shallot, finely chopped
- ¼ cup Dijon mustard
- ½ c olive oil
- Salt and pepper to taste
For the salad components, wash all the lettuces and tear into bite size pieces. Spin well in a salad spinner. In a large bowl, place all the salad components; the broccoli, carrots, peas, cauliflower and kale. Add the thin reggiano slivers and toss lighty. Set aside.
For the chicken, grill for about 6 minutes on each side or until done. Set aside.
For the dressing, combine the champagne vinegar, lemon juice and shallots in a bowl with a whisk. Slowly whisk in the olive oil. Season with salt and pepper.
To assemble, chop the chicken breast into bite size pieces and add into the salad bowl. Slowly drizzle the dressing (half of the amount is sufficient or according to your taste) into the large salad bowl. Toss gently, season with salt and pepper.