Chopped Salad Supreme With Kimchi Vinaigrette

Some version of this bright, super-crunchy salad has been on the menu at Kitty’s Market since day one—it’s the perfect foil to our rotisserie chicken. And it’s most fun to make during the summertime, when we get to mix up the exact combo of vegetables almost daily based on what local produce looks best. Quickly blanched pieces of asparagus, haricots verts, cauliflower florets, and even fresh shelling or fava beans can easily take the place of the broccolini. Raw snow or sugar snap peas, shaved summer squash, fresh corn kernels, and even thinly sliced baby beets are all fair game. (Just be careful with veggies that tend to expel a lot of liquid like tomatoes or cucumbers—they’ll taste great in the mix, but the salad won’t be able to sit out and marinate for as long without getting watery.) The one constant here is the punchy, funky blender dressing. With good kimchi at its base, the vinaigrette has enough complexity that all it needs is a little neutral oil to give it body and a splash of vinegar to sharpen it up. —Lauren Schaefer, Kitty’s Market, Hudson, NY

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.