Dear SOS: My husband and I are completely in love with the LGO Chopped Salad at the Luggage Room in Pasadena. We moved an hour away from the restaurant and dream about it. Is there anyway you could get the recipe?
Dear Karim: A little cheddar, some cubed pepperoni, olives, raisins, cucumber, crunchy pistachios and delicate lettuce strips are tossed with a bright yet creamy Champagne vinaigrette in this colorful take on the classic salad. The Luggage Room was happy to share its recipe, which we've adapted below.
25 minutes. Serves 1
1/4 teaspoon yellow mustard
1 egg yolk
5 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
Salt and cracked pepper
In a bowl, whisk together the mustard and egg yolk. Whisk in the vinegar, then the olive oil in a slow drizzle. Taste, seasoning with salt and pepper and adjusting the flavorings if desired. This makes a scant one-half cup dressing. The dressing will keep, covered and chilled, up to 3 days.
2 cups chopped romaine and iceberg lettuce, cut into 1/8-inch-thick strips
1/4 cup chopped white cheddar
1/4 cup diced pepperoni, cut into ½-inch dice
1/4 cup diced cucumber, cut into ½-inch dice
1 tablespoon green brined olives (such as picholine)
1 tablespoon black oil-cured olives (such as beldi)
1 tablespoon golden raisins
1 tablespoon pistachios
Champagne vinaigrette, divided
2 tablespoons julienned fresh basil
Fresh cracked pepper, to taste
In a large bowl, toss the lettuces with the cheddar, pepperoni, cucumber, olives, raisins and pistachios. Toss with 4 tablespoons vinaigrette, then continue to add a little more until the salad is coated to taste; you may not use all the vinaigrette. Transfer to a chilled plate and garnish with basil and cracked pepper.
Protein 20 grams
Carbohydrates 20 grams
Fiber 5 grams
Fat 88 grams
Saturated fat 20 grams
Cholesterol 198 mg
Sugar 9 grams
Sodium 1,395 mgCopyright © 2014, Los Angeles Times