Restaurant recipes: The Luggage Room Pizzeria chopped salad

The chopped salad from the Luggage Room Pizzeria in Pasadena, adapted for one.
The chopped salad from the Luggage Room Pizzeria in Pasadena, adapted for one.
(Ricardo DeAratanha / Los Angeles Times)
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Los Angeles Times

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?

Karim Wasson


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

Champagne vinaigarette

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.


Chopped salad

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.


Calories 924

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 mg