“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
-
10 concert tours to see this upcoming fallThe Week Recommends Get ready for pumpkin spice season with concerts from big-name artists
-
How to put student loan payments on pauseThe Explainer If you are starting to worry about missing payments, deferment and forbearance can help
-
Is Kash Patel’s fate sealed after Kirk shooting missteps?TODAY'S BIG QUESTION The FBI’s bungled response in the immediate aftermath of the Charlie Kirk shooting has director Kash Patel in the hot seat
