Sevy's Chopped Salad


    • 8 cups iceberg lettuce
    • 4 cups red leaf lettuce
    • 1/2 cup red bell pepper
    • 1/2 cup yellow bell pepper
    • 1/2 cup tomato
    • 1/2 cup cucumber
    • 1/2 cup mushrooms
    • Oregano vinaigrette (recipe follows)
    • 3 ounces Parmesan, shaved
    • 6 ounces onion crisps (store-bought are fine)


Chop vegetables into small, uniform pieces or cubes. Combine all vegetables with enough oregano vinaigrette to coat vegetables; mix well. Place on chilled plates in mounds, then top with Parmesan and onion crisps. Makes 6 servings.

Oregano Vinaigrette

In saucepan, warm 2½ cups olive oil to approximately 180 F. Add 1½ tablespoons minced garlic and simmer until mixture starts to brown. Add 1 tablespoon shallots and 1 tablespoon minced fresh oregano, then remove from heat. Add 1½ cups chardonnay vinegar, ¼ teaspoon red chile flakes and 2 teaspoons Sevy's Seasoning (available at the restaurant). Makes 1 quart.

Jim Severson / Sevy's