Hennessy Tavern Chopped Salad

Total Time
15mins
Prep
15 mins
Cook
0 mins

I found this recipe on Inside Dish with Rachael Ray and tweeked it a lttle. She got it from Jill Hennessy and the Hennessy Tavern, Northvale, NJ. Great salad!

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Ingredients

Nutrition

Directions

  1. Dressing:
  2. Puree the vinegar, capers, 1 1/2 tablespoons mustard, and shallots(or green onions) until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
  3. Salad:
  4. Combine all of the ingredients in a large bowl. Move about 1 1/2 cup of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.
Most Helpful

5 5

I made this to take to the beach with us yesterday and it was a huge hit. I used red cabbage, cilantro and balsamic vinegar as my options. Kept the dressing (which I only made up in half after reading PaulaG's review) in a little jar and added it to the salad at the last minute. Healthy, pretty and utterly delicious.

5 5

This was made for the ZWT Great Britian and it is wonderful! I used the balsamic vinegar option but made the salad as directed except for the scallions (which I forgot to add). This salad is wonderfully delicious and so pretty too! Thanks for sharing this keeper which we will be making again soon!

5 5

This was made for the ZWT British Picnic Challenge. I used the red cabbage alternative as radicchio was very expensive. Not having 1 cup of fresh mint leaves, I used basil. It was wonderful. The only complaint I have is that the dressing makes a ton and you only need a little bit for the salald.