Meehan’s chopped salad delivers unforgettable flavor
I had the chopped salad at Meehan’s in Atlanta recently and can’t stop thinking about it. This was absolutely the best chopped salad ever. I know the menu lists the ingredients, but there’s more to it. Will they share the recipe?
— Diane Kostelnik, Dallas
This chopped salad has been on Meehan’s menu for the past six years. Phil Roness, managing partner of the Meehan’s in Vinings, came up with the idea for the salad — which has been modified over the years by different chefs.
Readers can add fresh cilantro or mint if they wish, and might want to pair the salad with grilled chicken, shrimp or smoked tofu.
Meehan’s Public House Chopped Salad
- 3/4 cup shaved Brussels sprouts
- 3/4 cup shredded red cabbage
- 3/4 cup shredded green cabbage
- 1/2 cup finely chopped kale, stems removed
- 1/2 cup julienned carrots
- Thai Chili Vinaigrette (see recipe)
- 1/4 cup toasted sliced almonds
- 3 tablespoons golden raisins
- 1 1/2 tablespoons black and white sesame seeds
- In a large bowl, toss together Brussels sprouts, red cabbage, green cabbage, kale and carrots.
- Add Thai Chili Vinaigrette and toss again.
- Fold in almonds and raisins.
- Divide between serving plates, sprinkle with sesame seeds and serve immediately.
Serves 4.
Per serving: 156 calories (percent of calories from fat, 61), 4 grams protein, 23 grams carbohydrates, 16 grams total sugars, 3 grams fiber, 18 grams total fat (2 grams saturated), no cholesterol, 534 milligrams sodium.
Thai Chili Vinaigrette
- 4 teaspoons unseasoned rice vinegar
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon honey or agave
- 2 teaspoons fresh lime juice
- 1 1/2 teaspoons Thai sweet chile sauce
- 3/4 teaspoon finely minced garlic
- 1/2 teaspoon finely grated fresh ginger
- 1/8 teaspoon dried red pepper flakes, or to taste
- 2 tablespoons grapeseed, canola or light olive oil
- Salt and ground black pepper, to taste
- In a medium bowl, whisk vinegar, fish sauce, honey, lime juice, sweet chile sauce, garlic, ginger and red pepper flakes.
- Continue whisking while slowly drizzling in oil.
- Taste and add salt, pepper and additional dried red pepper flakes as desired.
- Vinaigrette may be made up to 4 days ahead and stored in an airtight container in the refrigerator. If refrigerated, whisk to emulsify before using.
Makes a generous 1/4 cup.
Per tablespoon: 50 calories (percent of calories from fat, 73), trace protein, 3 grams carbohydrates, 3 grams total sugars, trace fiber, 4 grams total fat (trace saturated fat), no cholesterol, 311 milligrams sodium.
From the menu of … Meehan’s Public House, 200 Peachtree St., Atlanta. 404-214-9821, meehanspublichouse.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
