“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
Subscribe to 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.
-
The state of Britain's Armed ForcesThe Explainer Geopolitical unrest and the unreliability of the Trump administration have led to a frantic re-evaluation of the UK's military capabilities
-
Anti-anxiety drug has a not-too-surprising effect on fishUnder the radar The fish act bolder and riskier
-
Crossword: April 21, 2025The Week's daily crossword
