Chopped Salad with Herbs and White Beans, and Honey Shallot Dressing

Thank You so much to Cavit for sponsoring this post!  As always, all opinions are my own.


“Can you bring theeeee salad?”; emphasis on the “the”.

When I get this particular request from anyone in my family, I know exactly which pile of greens they are referring to.

…”You know, the one with all of the herbs…and stuff.”

Yes.  I am on it.

I began making this salad a couple of years back when my garden was overflowing with branches of lemon thyme, crawling bundles of mint, and heaps of basil.  I tossed the freshly chopped herbs into a bowl of lettuce, and added them to my go-to shallot salad dressing too.  Those ingredients in tandem with a can of small white beans are the main components of this dish.

From there, you can really go anywhere you wish – but my favorite add-ins are slices of fresh cucumbers and fennel, chopped radishes, and bits of a good quality salami (Although omitting the latter and keeping it vegetarian-friendly is just as satisfying!).  This salad is a complete meal in-and-of-itself; pair it with a loaf of crusty bread and a light white wine  such as Cavit Pinot Grigio and you are good to go.

In fact, there is no better time to enjoy a glass of this variety as tomorrow (Friday, May 26th), has officially been named National Pinot Grigio Day.  From here on out, the holiday will be celebrated every year on the Friday before Memorial Day.  I for one will be raising my glass to the start of summer, and more white wine in my near future!  Cheers!



Serves:  4-8

Honey Shallot Salad Dressing:

5 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon honey

1 teaspoon pickled pepper juice (optional)

1 small shallot, diced

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh chives

1/2 teaspoon crushed fennel seeds

Pinch of salt & pepper

Chopped Salad with Herbs and White Beans:

Chopped fresh thyme

Chopped fresh mint

Chopped fresh basil

6-8 cups chopped lettuce (I like a mix of romaine and iceberg for this salad.)

1 cup chopped cucumber

1 cup chopped salami

1/2 cup thinly sliced fennel

4 radishes, chopped

1 can Cannellini beans (or other small white beans), drained and rinsed

Grated Parmesan cheese

Make the salad dressing:  Whisk all of the ingredients together in a small mixing bowl.  Set aside.

For the salad:  Place all of the ingredients in a large bowl, and toss with the salad dressing to combine.  Serve immediately.

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One Response to Chopped Salad with Herbs and White Beans, and Honey Shallot Dressing

  1. terrepruitt says:

    YUM! I love salads during the heat of the summer.

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