Jar Restaurant's Chopped Salad | Saveur
A French or Japanese-style mandoline works best for thinly slicing the vegetables in this chopped salad, which is based on a dish served at Jar Restaurant in Los Angeles.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- 2 tbsp. champagne vinegar
- 1 tbsp. rice vinegar
- <sup>1</sup>⁄<sub>8</sub> tsp. dried oregano
- <sup>1</sup>⁄<sub>8</sub> tsp. dried thyme
- <sup>1</sup>⁄<sub>8</sub> tsp. crushed red chile flakes
- Kosher salt and freshly ground black pepper, to taste
- 12 oz. shredded roasted chicken
- <sup>1</sup>⁄<sub>2</sub> head green cabbage, cored and shredded
- 1 rib celery, thinly sliced on the diagonal
- 1 carrot, julienned
- <sup>1</sup>⁄<sub>4</sub> bulb fennel, thinly sliced and fronds reserved
- <sup>1</sup>⁄<sub>4</sub> red onion, thinly sliced
- 4 oz. thinly sliced prosciutto, torn into ribbons
- 2 tbsp. roughly chopped green olives
- <sup>1</sup>⁄<sub>4</sub> cup crumbled French feta
- <sup>1</sup>⁄<sub>4</sub> cup finely chopped fresh flat-leaf parsley
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