Summer Chopped Salad with Quick-Pickled Vegetables

Serving Size: 6
Total Time:


  • 0.25 cup white balsamic vinegar
  • 1 large hard-cooked egg, sliced into 6 rounds
  • 0.5 cup slivered almond
  • 3 Ounce fresh goat cheese, crumbled
  • salt and freshly ground black pepper
  • 3 Tbsp extra virgin olive oil
  • 1 cup thinly sliced napa cabbage
  • 1 cup coarsely chopped arugula
  • 1 cup finely chopped frisée
  • 1 medium cucumber peeled, seeded and cut into 1/4-inch dice
  • 1 peach, cut into 1/4-inch dice
  • 1 large yellow bell pepper, finely diced
  • 1 large red bell pepper, finely diced
  • 2 medium carrots, finely diced
  • 3 celery ribs, finely diced
  • 0.25 cup unseasoned rice vinegar
  • smoked paprika, for sprinkling


1. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.

2. Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve.