Scott’s chopped salad

  • serves 4
  • Easy

Scott is the director of restaurants at the Great Northern Hotel. He’s from New York where they love a chopped salad, so we decided to name it for him. We vary the ingredients with the seasons, so in spring the salad will be packed with asparagus, peas and broad beans.



  • oil for frying
  • dry cured smoked streaky bacon 8 slices, cut into thin strips
  • carrots 2, peeled and diced
  • celeriac ½ small, peeled and diced
  • butternut squash 250g, peeled and diced
  • baby gem lettuce 2, chopped
  • cucumber ½, seeds removed and diced
  • plum tomatoes 4 ripe, seeds removed and flesh diced
  • breakfast radishes a small bunch, diced
  • celery sticks 2, diced
  • spring onions 4, sliced


  • Dijon mustard 2 tsp
  • white wine vinegar 2 tbsp
  • good quality mayonnaise 1 tbsp
  • olive oil 150ml (not extra virgin)


  • Step 1

    Heat a frying pan with a tbsp of oil. Cook the bacon strips until crisp then drain on kitchen paper.

  • Step 2

    Steam the carrots, celeriac and butternut for 4-6 minutes so they lose their rawness but keep a little crunch. Leave to cool.

  • Step 3

    To make the dressing, put the dijon mustard, white wine vinegar and mayonnaise in a bowl, hand-whisk in the olive oil in a steady stream. You should have a thick vinaigrette. Ff it’s too thick add a spoonful of water to loosen it.

  • Step 4

    When you’re ready to eat, put all the vegetables in a large bowl. Toss with enough of the dressing to coat them. Serve in individual bowls and sprinkle with the crisp bacon.

Nutritional Information

  • Kcals 361
  • Carbs 16.6g
  • Protein 13.9g
  • Fat 26.5g
  • Salt 2.3g
  • Fibre 8.3g