New Mexico Chopped Salad
Helen Evans Brown, who wrote Sunset’s Adventures in Food feature during the 1950s and ’60s, taught me that texture could add as much variation as seasonings to a dish. And in Helen’s day, salads, where texture is a core issue, were often made entirely of chopped ingredients, including the greens.
Today, these dense chopped salads are making a comeback as an interesting alternative to mixed green salads. Recently I enjoyed this hearty, handsome version in New Mexico.