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Looking for light Father’s Day lunch fare? Chef Hugh Acheson shares a delicious chopped salad recipe along with a DIY edible gift idea for dear old dad using Ball canning jars. You’re definitely going to want to try this!

Chopped SaladChopped Salad with Green Goddess Dressing by Hugh Acheson
Chopped Salad:
1 cup chopped tomatoes
1 cup Dilly Tomatoes (see accompanying recipe)
1 cup freshly cut corn
1 cup chopped arugula
½ cup thin rounds of carrot
½ cup finely diced celery
1 cup finely diced cucumber
1 cup finely chopped parsley
¼ cup torn basil leaves
1 cup small crisp croutons
½ tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper to taste
1 cup green goddess dressing (recipe follows)

Green Goddess Dressing:
Makes 2 cups
1 teaspoon chopped anchovies, rinsed
1/2 cup flat-leaf parsley, chopped
1 tablespoon chives, chopped
1 tablespoon tarragon, chopped
1/2 tablespoon thyme, chopped
1 cup mayonnaise
1/2 cup crème fraiche
2 tablespoon champagne vinegar
Juice of one lemon
Salt and pepper

Directions:
1. PLACE tomatoes, dilly tomatoes, corn, arugula, carrot, celery, cucumber, parsley, basil and croutons in a bowl. Drizzle over the lemon juice and the olive oil and toss gently to dress the salad. Add the salt and pepper and toss again.
2. MAKE a circle of green goddess dressing on the base of a large platter. Arrange salad over the dressing and serve.

Green Goddess Dressing:

PLACE all ingredients in a blender and blend until smooth.

OK! News: Try Chef Robert Irvine’s Cuban Grilled Chicken

Dilly Tomatoes by Hugh Acheson
1 1/2 cups small grape or cherry tomatoes
1 shallot, peeled and thinly sliced
1 bay leaf
4 tablespoons fresh dill, chopped
1/2 tablespoons yellow mustard seeds
1 tablespoon kosher salt
1/2 teaspoon citric acid pinch of red chile flakes
1 tablespoon light brown sugar
½ cup cider vinegar
½ cup cold water
Directions:
1. USING a very sharp paring knife, score the tomatoes on the bottom of each one with a shallow X. Place the tomatoes in a bowl and add the shallot, the bay, the chopped dill, and the mustard seeds. Toss well and set aside.
2. COMBINE the salt, the citric acid, chile flakes, brown sugar, cider vinegar and water in a small pot and bring to a vigorous boil then remove from heat. Pack into a pre-warmed clean pint jar. The tomatoes should be packed pretty firmly, but make sure to leave ½ inch of headspace at the top of the jar.
3. POUR the hot brine over the tomatoes, still leaving the ½ inch of headspace. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

What are your plans for Father’s Day? Tell us in the comments or tweet @OKMagazine.

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