“Chopped salad has been resting on its laurels” for too long, said Betty Hallock and Donna Deane in the Los Angeles Times. Or at least on its standard mélange of salami, chickpeas, mozzarella, and iceberg lettuce tossed with red-wine vinegar. But that old-school combination lately has been giving way to inventive chopped dishes suitable either as appetizers or main courses. Eric Greenspan, chef-owner of the Foundry on Melrose restaurant in Los Angeles, devised the following extreme-makeover salad. This “over-the-top toss” is a chewy, crunchy, flavorful delight that combines unexpected flavors in such a way that “you get a little of everything in each mouthful.”
Recipe of the week
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Idiaz
-
Companies are increasingly AI washingThe explainer Imaginary technology is taking jobs
-
The 9 best steroid-free players who should be in the Baseball Hall of Famein depth These athletes’ exploits were both real and spectacular
-
‘Bad Bunny’s music feels inclusive and exclusive at the same time’Instant Opinion Opinion, comment and editorials of the day
