Beginner
I prefer…no, I love a chopped salad. With its vibrant colors and medley of textures, it is a testament to the beauty of simple ingredients coming together in perfect harmony. While its origins remain somewhat shrouded in mystery, it's widely believed to have been born in the heart of Hollywood's Brown Derby restaurant in the 1930s.
A Star is Born
Legend has it that Robert Cobb, the owner of the Brown Derby, was rummaging through his kitchen late one night, looking for a quick bite. He tossed together whatever he could find - some leftover lettuce, bacon, hard-boiled eggs, cheese, and avocado, all chopped into bite-sized pieces. And thus, the Cobb Salad was born, setting the stage for the chopped salad's rise to fame.
Another claim to have invented the chopped salad, the Italian chopped salad, is La Scala in Beverly Hills, California. It is said that it was originally created as a “business lunch” salad because it could be easily eaten without dripping or dropping things. Their salad typically includes lettuce, salami, mozzarella, garbanzo beans, and vinaigrette dressing. They change their toppings often to give the salad a unique charm.
Over the years, the chopped salad has evolved, with countless variations popping up across the globe. From the classic Cobb to the Mediterranean-inspired, there's a chopped salad to suit every palate.
The Classic Chopped Salad Recipe
Here's a simple yet delicious recipe to get you started on your chopped salad journey:
Ingredients:
1 head romaine lettuce, chopped
1/2 cup red cabbage, chopped
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, chopped
1/4 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted and halved
2 hard-boiled eggs, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Method:
In a large bowl, combine the romaine lettuce, red cabbage, cucumber, cherry tomatoes, red onion, feta cheese, olives, and hard-boiled eggs.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Serve immediately and enjoy!
Variations on the Theme
The beauty of the chopped salad lies in its versatility. I’m typically more inspired by some of these variations than just a traditional chopped salad. Plus because I don’t really like salad dressing, the variety means either I don’t need much or any at all.
Mediterranean Chopped Salad: Swap the feta for crumbled goat cheese, add some chopped artichoke hearts and sun-dried tomatoes, and drizzle with a lemon-basil vinaigrette or Greek salad dressing.
Southwest Chopped Salad: Toss in some black beans, corn kernels, grilled chicken or shrimp, and top with a creamy cilantro-lime dressing.
Asian Chopped Salad: Add some mandarin orange segments, sliced almonds, and crispy wonton strips, and drizzle with a sesame-ginger dressing. One of my favorites. Check your local Trader Joe’s. They sometimes have a really good Ginger Soy dressing that has a bit of spice. I was located in their produce section.
The "Everything but the Kitchen Sink" Chopped Salad: Use up whatever you have in your fridge! Leftover roasted vegetables, grilled meats, different types of cheese - the possibilities are endless.
Remember, the key to a great chopped salad is to keep the ingredients bite-sized and evenly chopped. This ensures that every forkful is a delightful explosion of flavors and textures. So go ahead, chop, toss, and enjoy the deliciousness of the chopped salad!
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