photography by Paulette Tavormina

Chopped salads can be made from any variety of vegetables and lettuces as long as there’s a mix of soft and crunchy textures. One of the best chopped salads in New York City is from Fred’s at Barneys New York department store. It is said to have been developed because the ladies who often lunched there found it easier to eat than salads with larger pieces of lettuce.


1 cup buttermilk
¼ cup mayonnaise
2 Tablespoons sour cream
2 Tablespoons chopped parsley
2 Tablespoons fresh lemon juice
1 teaspoon coarse (kosher) salt
1 medium red bell pepper, cut into ½-inch squares
1 medium yellow bell pepper, cut into ½-inch squares
1 plum tomato, cored, halved, seeded, and cut into ½-inch cubes
1 cucumber, halved lengthwise, seeded and cut into ½-inch cubes
¼ cup finely diced red onion
15½ ounces chickpeas

1 Hass avocado, cut into ½-inch chunks
2 cups chopped romaine lettuce
2 cups chopped buttercrunch lettuce

Additional Information


In a large bowl, whisk together the buttermilk, mayo, sour cream, parsley, lemon juice, and salt. Add the bell peppers, tomato, cucumber, onion, chickpeas, avocado, and lettuce and toss to combine.

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