Chop Salad

This is the time of year when we open the fridge and are lucky enough to find a huge variety of fresh vegetables, and there’s no better time for a chop salad.  For a late Sunday lunch last weekend I chopped up a bit of almost everything I had around, carrots, half a fennel bulb, a salad turnip, some scallion, a cucumber, a few radishes, some arugula, and some corn I cut right off of the cob.  I even chopped up a couple of left over chicken thighs from the night before.  Nearly anything would have worked, romaine, green beans, peppers, endive, peas, cabbage, jicama, or zucchini.  Aside from a lot of crunch the key I think is to chop everything up small enough so that you get a lot of variety with every fork full.  I dressed it simply with some extra virgin olive oil and lemon, but again, any dressing would work.  And of course kosher salt and pepper to taste.