“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
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