Scrumptious Ivy Chopped Salad Recipe With Fresh Vegetables
Are you ready to elevate your salad game? Look no further than my Ivy Chopped Salad Recipe. This delicious and refreshing salad is perfect for any occasion, from a family dinner to a party with friends. With its unique blend of fresh vegetables and tangy lime vinaigrette, this salad is sure to impress even the most discerning palates.
But why take my word for it? This recipe has been enjoyed by many, including Jennifer Aniston herself who was spotted dining on the Ivy Chopped Salad back in 2012. So if you want to eat like a celebrity, this is the recipe for you.
But don’t think that just because this recipe has celebrity approval that it’s only for those with big budgets or fancy kitchens. This salad is made with simple ingredients that can be found at any grocery store and can be made in the comfort of your own home. Plus, with summer just around the corner, this salad is the perfect way to take advantage of fresh produce while it’s in season.
So what are you waiting for? Follow along with my step-by-step instructions and get ready to enjoy a delicious and healthy Ivy Chopped Salad.
Why You’ll Love This Recipe
If you are a fan of chopped salads, my Ivy Chopped Salad recipe is the perfect choice for you. This salad is made with fresh and healthy ingredients that are full of flavor and nutrients. Here are a few reasons why you will love this salad:
Firstly, it’s versatile. You can customize this salad according to your taste and preference. If you’re a vegetarian, skip the salmon and add chickpeas or another protein of your choice, while you may also vary the vegetables to add any seasonal produce available.
Secondly, it’s incredibly delicious. The salad features a range of textures and flavors from crisp lettuce leaves to soft beets and juicy grape tomatoes to edgy scallions. It’s a perfect amalgam of tender greens, grilled and roasted veggies along with flaky salmon.
Thirdly, it’s simple to make. Even if you don’t consider yourself a chef, you can still prepare it without any difficulties by following my step-by-step instructions.
Lastly, my Ivy Chopped Salad is inspired by Jennifer Aniston’s favorite salad at the Ivy restaurant in LA. Who wouldn’t want to indulge in a dish enjoyed by the famous actress herself? So give this recipe a try, and I bet it will soon become one of your favorite recipes too!
Ingredient List
Here are the ingredients you will need to recreate my Ivy Chopped Salad:
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Salad: 1 head of butter lettuce, chopped into small pieces; 1 pint of grape tomatoes, halved; 1 medium zucchini, sliced lengthwise into 1/3 inch thick slices; 2 fresh ears of corn, shucked; 2 large beets, roasted and cubed; 1/4 cup of thinly sliced scallion
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Grilled vegetables: zucchini and corn from salad ingredients list
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Lime Vinaigrette: 2 tablespoons fresh lime juice; 6 tablespoons of extra virgin olive oil; 1 garlic clove, minced; kosher salt and freshly ground black pepper to taste
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Garnish: lime wedges for serving, fresh basil leaves, and handful of fresh cilantro
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Optional Protein: grilled salmon fillets or garbanzo beans
You can find all the salad ingredients in any grocery store. The grilled vegetables in this recipe should be prepared on an outdoor grill, but if you don’t have one, a stove-top grill pan works just as well. For the lime vinaigrette, use fresh lime juice for the best flavor. Keep that in mind when planning your grocery shopping. Finally, you don’t have to use protein with this chopped salad recipe—it’s completely up to you!
The Recipe How-To
Now that we have the ingredients ready, let’s move on to the fun part: making the Ivy Chopped Salad Recipe! This salad is very versatile, as you can use any grilled vegetables you have on hand. It’s also a great way to use up any leftover veggies you have in the fridge that might be going bad soon. Here are the steps to make this delicious salad:
Step 1: Grill the Vegetables
First, preheat your grill to high heat. Then, brush 2 tablespoons of olive oil onto 2 large beets and 3 medium zucchini slices lengthwise about 1/3 inch thick. Arrange them onto the grill and cook until they are tender and slightly charred, about 10 minutes per side. Once done, remove from heat and let them cool down.
Step 2: Prepare the Remaining Ingredients
While waiting for the grilled vegetables to cool down, prepare the rest of the ingredients. You’ll need:
- 2 ears of fresh corn, shucked
- 1 scallion, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- A handful of grape tomatoes, halved
Step 3: Chop and Mix Everything Together
Once everything is ready, it’s time to assemble the Ivy Chopped Salad! Pile your butter lettuce leaves onto a large platter or bowl then start chop everything into small pieces – including your cooled grilled veggies.
After all ingredients are chopped up nicely together in small pieces, throw them onto your lettuce leaves bed.
Step 4: Add A Zesty Dressing
Lastly, you’ll want to finish off by adding a homemade lime vinaigrette dressing that packs a flavor punch. In a bowl combine juice of two fresh limes, ½ tsp coarse salt, freshly ground black pepper (to taste), and 4 tablespoons of extra-virgin olive oil. Whisk everything together until well combined and pour over lightly dress salad.
That’s it–you’re done! Serving this salad with some fresh-grilled fish (salmon fillets would be perfect) makes for an ideal summer evening dinner outside (just like what Jennifer Aniston would do). Enjoy your Ivy Chopped Salad Recipe!
Substitutions and Variations
When it comes to making salad, there is no one-size-fits-all recipe. The Ivy Chopped Salad recipe can be personalized by adding or skipping certain ingredients, without compromising its taste or nutritional values. Here are some substitutions and variations you can try:
– Vegetables: You can swap out some vegetables with your favorite ones or those that are currently in season. Instead of zucchini, you can use yellow squash or eggplants. If you’re not a fan of beets, carrots or roasted bell peppers would make a flavorful substitute.
– Grilled protein: If salmon isn’t your thing, you can try grilled shrimp, chicken breasts or tofu cubes instead. Similarly, beans such as chickpeas or black beans would be a great vegetarian protein option.
– Cheese: Feta cheese adds a tangy taste to this salad, but crumbled goat cheese or shaved Parmesan would also bring out the flavors of other ingredients.
– Dressing: The lime vinaigrette is zesty and refreshing, but you can also use other dressings like balsamic vinaigrette, honey mustard dressing, or ranch dressing for a creamier taste.
To make it even more interesting, you can create your own version of the Ivy Chopped Salad inspired by your favorite salad recipes. If you prefer the Cobb Salad type, add boiled eggs and bacon bits to the top of your salad bowl. Alternatively, a veggie salad could be made by omitting the salmon and adding toasted nuts such as almonds and pecans for extra crunchiness.
Remember that these substitutions and variations are just suggestions; the possibilities are endless! Don’t be afraid to experiment and have fun with this recipe – after all, cooking is an art form in which creativity should always be welcome.
Serving and Pairing
The Ivy Chopped Salad is a vibrant and colorful salad that pairs well with many types of dishes. Its fresh and crisp taste makes it a perfect side dish to grilled meats or seafood, such as salmon fillets or shrimp skewers. The salad can also be served as a main dish, thanks to its generous serving size and all the nourishing veggies.
For the ultimate pairing, serve The Ivy Chopped Salad on a platter along with grilled vegetables, such as corn on the cob or zucchini sliced lengthwise. The grilled veggies add a smoky depth to this already flavorful salad. I could swear, even Jennifer Aniston would love this combination!
If you’re feeling experimental, try adding other ingredients, such as garbanzo beans or red onion. Their creamy texture and bright color fit beautifully in the mix. To make it a more substantial meal, consider adding some diced chicken or bacon bits.
In terms of dressing, I recommend keeping it simple by drizzling olive oil and fresh lime juice while sprinkling coarse salt and fresh ground black pepper over the greens. This way you won’t risk overpowering the fresh flavors of the salad.
To shake things up, consider making our Ivy-Style Grilled Vegetable Salad Dressing which adds a perfect element of heat to this already delicious recipe.
Whether you eat it as an entrée or serve it as a side dish at your next party, trust me when I say that The Ivy Chopped Salad is guaranteed to leave everyone wanting more!
Make-Ahead, Storing and Reheating
It’s always helpful to have a plan for leftovers or for preparing the Ivy chopped salad recipe in advance. Ivy chopped salad is great to make-ahead because it holds up well in the fridge and tastes even better when left to its own devices. The best part is that the components can be prepared separately in advance and combined just before serving. Here’s how you can get ahead:
Make-Ahead: You can prep all of the ingredients and store them separately in airtight containers in the refrigerator for up to 1 day before combining them. Don’t add any dressing until right before serving.
Storing: If you have leftover chopped salad, keep it fresh by covering it with plastic wrap or placing it in an airtight container in the fridge. It will last around 2-3 days if stored properly.
Reheating: Ivy chopped salad is meant to be eaten cold so there is no need to reheat it. However, if you grilled chicken or salmon as additional protein then you can reheat them by placing them in a preheated oven at 350°F for 10-15 minutes. Make sure they are heated through before adding to your chilled salad.
If you do plan on making this salad ahead of time, I recommend making a little extra dressing as it may absorb into the vegetables over time. Simply whisk together extra virgin olive oil, fresh lime juice, coarse salt, and fresh ground black pepper and store it separately from the rest of the chopped salad ingredients.
Whether you’re meal-prepping for the week or looking to serve this salad at your next backyard BBQ, make sure you follow these simple tips for storing and reheating your Ivy Chopped Salad!
Tips for Perfect Results
Want to impress your guests with the perfect Ivy Chopped Salad? Follow these tips for flawless execution!
1. Dress the salad just before serving
To ensure maximum crunchiness, dress your salad right before serving. This gives the lettuce and veggies a chance to stay fresh and crispy instead of wilting under the dressing’s weight. Plus, it prevents the lime juice from turning everything soggy.
2. Use fresh ingredients
Freshness is key when it comes to making a delicious salad. Opt for fresh produce, ripe tomatoes, and leafy greens that are vibrant in color and look firm when you press them gently.
3. Cut your vegetables uniformly
Uniformly cut vegetables make your salad look neat, professional, and uniform. It also ensures that every bite has a mix of different textures and flavors as you chew the various vegetables.
4. Season with coarse salt and fresh ground black pepper
Seasoning is important but be mindful not to over-salt or over-pepper. The coarse salt will add an extra crunch and flavor while the black pepper will give a nice kick of spice.
5. Mix in grilled veggies for added depth of flavor
For a distinct smoky flavor in your Ivy Chopped Salad recipe, grill vegetables like zucchini or corn before adding them to the mix. This step adds complexity and depth to an already flavorful salad.
6. Pair with salmon or grilled chicken
For added protein, consider pairing your ivy chopped salad with salmon fillets or grilled chicken.
These simple tips make all the difference in delivering a tasty Ivy Chopped Salad that will have everyone craving more. Impress Jennifer Aniston herself at your next party by mastering this recipe!
FAQ
Before we wrap up, let’s address some frequently asked questions about my Ivy Chopped Salad Recipe. I understand that preparing a new dish can be daunting, so hopefully, these answers will help you feel more confident in the kitchen. Whether you’re curious about substitutions or want to know how far ahead of time you can prepare the salad, I’ve got you covered. So, without further ado, let’s dive right into the FAQ section.
What was the salad recipe Jennifer Aniston ate on friends?
Are you curious about the ingredients of the popular Jennifer Aniston salad, also known as the Rachel Salad? Well, this salad comprises of a delightful mix of bulgur wheat, crisp cucumber, protein-rich chickpeas, tangy red onion, fresh mint and parsley, nutty pistachios, and savory feta cheese. The uncomplicated dressing recipe uses lemon juice, olive oil, salt, and pepper to enhance the flavors of this vibrant salad.
What salad did Jennifer Aniston eat for 10 years?
For a decade, Jennifer Aniston, Lisa Kudrow, and I would eat lunch together on the set of Friends, and our go-to dish was what we called a Cobb salad. However, it wasn’t your typical Cobb salad. Jennifer added her own twists to it, such as turkey bacon and garbanzo beans, making it unique and delicious.
What is chopped salad made of?
When it comes to preparing a delicious chopped salad, the key is to have a variety of crisp and fresh greens, such as romaine, iceberg or other leafy green options. Additionally, incorporating a mix of colorful and flavorful vegetables like juicy tomatoes and crisp cucumbers can really enhance the overall taste and texture. To give the salad some extra depth, cheese, nuts and dried fruit can be added. Finally, a light and tangy vinaigrette or Italian dressing should be tossed into the salad just before serving to bring all the flavors together.
What’s in the Jennifer Aniston salad?
An insider from the set of Friends revealed that Jennifer Aniston had a go-to salad for the entire 10 years of filming. In interviews, Aniston shared the ingredients that make up her perfect salad, including bulgur, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.
Bottom Line
In conclusion, my Ivy Chopped Salad recipe is a delicious and healthy dish that will impress your guests and satisfy your taste buds. This salad is perfect for any occasion, whether you are planning a dinner party, BBQ, or simply want to enjoy a light and refreshing meal at home. With the mix of fresh veggies, zesty lime dressing, and grilled salmon fillets, this salad is not only rich in nutrients but also in flavor.
Furthermore, with the variety of substitutions and variations offered in this recipe, you can customize the salad to meet your dietary preferences and needs. You can replace the salmon with chicken or tofu for a vegetarian option or switch up the veggies with your favorite ingredients to make it your own.
So why not give this recipe a try? Not only will you be able to impress your guests with your cooking skills, but you will also provide them with a healthy and delicious meal that they won’t forget. Trust me; your guests will be begging for more!
I hope this recipe brings joy and satisfaction to your table as it has for countless others, including Jennifer Aniston at the Ivy Restaurant. Don’t forget to share this recipe with friends and family so they can experience it too!
My Ivy Chopped Salad Recipe
Ingredients
Salad
- 2 large beets
- 3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices
- 2 fresh ears corn, shucked
- 1 bunch scallion, white and light green parts only
- 2 wild salmon fillets (6 oz each)
- 3 tablespoons extra-virgin olive oil
- coarse salt
- 2 heads butter lettuce, leaves separated, cut into thick strips
- 1/2 pint grape tomatoes, quartered
- 1/3 cup fresh cilantro, roughly chopped
- 1/4 cup fresh basil, roughly torn
- 1 lime, quartered
Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons light agave nectar (or honey)
- 1 tablespoon fresh lime juice
- 6 tablespoons olive oil
- coarse salt
- fresh ground black pepper
Instructions
- Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
- Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
- While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes.
- Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
- Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!