Radish and Orange Chopped Salad

Name: Radish and Orange Chopped Salad
Yield: Serves 4 as a light entree or 6 as a side dish
Ingredients: 1 medium, cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice; , Table salt; 3 tablespoons, extra virgin olive oil; 3 tablespoons, fresh lime juice; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 10 , radishes, halved and sliced thin (about 1 1/2 cups); 2 , oranges, peeled, cut into 1/2-inch pieces, and drained (about 1 cup); 1 , ripe but still firm avocado, pitted, skinned, and cut into 1/2-inch pieces (see note); 1/2 small, red onion, minced (about 1/4 cup); 1/2 cup, fresh cilantro leaves, roughly chopped; 1 , romaine heart, washed, dried, and cut into 1/2-inch pieces (about 3 cups); 3 ounces, Manchego cheese, shredded (about 1 cup); 1/2 cup, unsalted pepitas, toasted (see note); , Ground black pepper

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Appears in Cook's Illustrated July/August 2009

SERVES4 as a light entree or 6 as a side dish

TIME45 minutes

WHY THIS RECIPE WORKS

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive...

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