30 Days of Summer Meals: Top Chef's Hugh Acheson's Chopped Salad with Green Goddess Dressing

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 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.

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.