Chopped Salad A La Russ and Daughters
Servings
8 Servings
Ingredients
- 1 pound smoked white fish broken into big chunks
- 3 hard-boiled eggs peeled and cut into gorgeous wedges
- 2 ripe but firm avocados pitted, peeled, and sliced
- 1 large Honeycrisp or other firm and sparkly flavored apple cored and sliced
- 6 cups mixed sturdy greens such as arugula, kale, or romaine
- 2 medium red beets roasted, peeled and diced
- 2 sheets matzo broken into pieces
- 1 cup buttermilk
- 2 heaping tablespoons sour cream
- 2 scallions chopped
- 1 garlic clove minced
- 2 teaspoons apple cider or white vinegar
- 2 teaspoons prepared horseradish
- 2 tablespoons mayonnaise
- ½ teaspoon kosher salt
- Pinch of freshly ground black pepper
Instructions
- Salad:
- Pile white fish, eggs, avocados, apple, greens, and matzo on a large cutting board and chop them all together. (YES, you should have bought the large cutting board!) This way the flavors really meld.
- Dressing:
- Shake buttermilk, sour cream, scallions, garlic, vinegar, horseradish, mayonnaise, salt, and pepper in a jar.
- Store leftover dressing in refrigerator for up to 5 days.
- Assembly:
- This salad looks best on a platter so you can see all the colors. Skip the bowl! Pile diced beets on the bottom of the platter. Put all chopped salad on top of beets.
- Drizzle buttermilk dressing and scatter pieces of matzo on top of salad.
- Pass extra dressing when serving.