Abundant Table: Sophie's Chopped Salad

This is no ordinary salad. Big chunks of veggies and beans combined with cheese and corn chips create an unusual mix of flavors and crunchiness that will hit the spot.

Named for Bobby Flay’s daughter, this salad features healthy oils, lean protein and veggies. For a lighter option, use low-fat cheese.

IngredientsSalad:
¼ cup balsamic vinegar

1 heaping tablespoon Dijon mustard

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup canola oil

3 cups romaine lettuce, finely chopped

2 ripe beefsteak tomatoes, seeded and finely diced

½ cup canned red beans, rinsed and drained

½ cup canned chickpeas, rinsed and drained

½  cup Niçoise olives, pitted  and coarsely chopped

¾ cup Monterey Jack cheese, cubed

¾ cup white cheddar cheese, cubed

Fried Blue and White Corn Tortilla Strips, made with tortillas cut into 1/2-inch squares*

Fresh chives, chopped

Fried Blue and White Corn Tortilla Strips:

2 cups canola oil

2 (6-inch) blue corn tortillas cut into thin strips

2 (6-inch) white corn tortillas cut into thin strips

Kosher salt

PreparationSalad:

1. Whisk vinegar, mustard, salt and pepper until smooth.

2. Whisk in oil and blend until emulsified.

3. Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in a bowl and dress with balsamic vinaigrette.

4. Garnish with blue corn chips and chives.

Corn Chips:

1. Heat oil in a high-sided large sauté pan or shallow pot until it reaches 250° as measured on a deep-frying thermometer.

2. Add the tortilla strips in 2 batches and cook, turning once, until just crisp, 15–20 seconds.

3. Transfer to a plate lined with paper towels and season with salt immediately.

Serves 4–6

Find more spring recipes

From the book: Bobby Flay's Mesa Grill Cookbook Copyright © 2007 by Bobby Flay. Published by Clarkson Potter/Publishers, a division of Random House, Inc.