Recipe courtesy of Emeril Lagasse
20 min
20 min
4 to 6 servings


  • 3 courgettes or baby zucchini, sliced raw
  • 1 avocado, halved, pitted, peeled and diced
  • 1/2 cup halved heirloom cherry tomatoes
  • 4 baby corn cobs, sliced raw
  • 4 baby yellow beets, sliced raw
  • 3 radish, trimmed and chopped
  • 1/4 cup chopped yellow pepper
  • 1/4 cup chopped orange pepper
  • 1 shallot, diced
  • 1 endive, sliced
  • 1 tablespoon chopped fresh mint, plus fresh sprigs for garnish, optional
  • 1 tablespoon chopped fresh chives, plus whole chives for garnish, optional
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 2 tablespoons walnut oil
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Leaves of Treviso (radicchio), to serve


In a large mixing bowl add the zucchini, avocado, cherry tomatoes, corn, beets, radish, yellow pepper, orange pepper, shallot, and endive and fold to combine.

In a small mixing bowl add mint, chives, mustard and vinegar. Whisk in the walnut oil and then the olive oil. Season the dressing with salt and pepper.

Fold in the desired amount of dressing into the chopped salad and re-season as necessary.

Serve on a bed of Treviso and garnish with chive and mint.


Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Emeril's Fall River Pork Chow Mein

Bean Sprout Salad

Recipe courtesy of Esther Choi

Colorful Corn Salad

Recipe courtesy of Tiffani Thiessen

Fruit and Nut Salad with French Dressing

Recipe courtesy of Joseph Simmons

Emeril's Salad

Recipe courtesy of Emeril Lagasse

Emeril's Spinach Salad

Recipe courtesy of Emeril Lagasse

Emeril's Wedgie Salad

Recipe courtesy of Emeril Lagasse

Italian Chopped Salad

Recipe courtesy of Giada De Laurentiis

Chopped Crunch Salad

Recipe courtesy of Jamie Deen


So Much Pretty Food Here