Spring Chopped Salad

17 Oct 2014

It's Spring here in Wellington which means there's no better time of year to make a fresh salad (well, with the exception of Summer!). My parents have a beautiful flourishing vegetable garden up at their beach house, including every necessary herb you need in the kitchen. I went up there this past weekend to feed the chickens while they were overseas and snagged myself a few handfuls of parsley. It's growing like a weed at their place!

I was really excited to try this salad as I love cold Salami. I'm yet to take a visit down to our local delicatessen (which I really should do), so just grabbed a stick of danish salami from the local supermarket. Being Dutch, I usually opt for the Dutch salami but they were sadly out of stock. I encourage you to experiment with this dish. No recipe is the correct one! Especially when it comes to a salad you can feel free to add or take out any vegetables that you don't like. I love radish so added plentiful. Another great addition to this salad would be walnuts as it gives it a nice crunch.

Hope everyone has had a great week and a fantastic weekend!


Spring Chopped Salad


2 bunches of cos lettuce
200g of tasty cheese
2 cans of garden peas (or you can use fresh peas)
200g of danish salami
Handful of fresh chives
Handful of mint leaves, chopped
2 radishes, finely diced

6tsbp of olive oil
3tbsp apple cider vinegar
1tbsp of lemon juice
1tsp of crushed garlic
2 shallots, finely diced
1 teaspoon dried oregano
Pinch of sugar
Salt and pepper to taste


To make the dressing:

Add all ingredients together in a jar. Screw the lid and shake to combine. Alternatively you can do this in a bowl and mix with a fork. Set aside.


Wash the lettuce and tear or chop into range of sizes. Set aside.
To prepare your salad ingredients, cube the cheese into bite sized squares. Dice the radish and salami. Drain the peas and chop the mint.
Add all ingredients including dressing to a bowl and toss to combine.
Plate the salad and garnish each serving with some fresh chives.

This recipe was inspired by Not Without Salt

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