Chasen's Chopped Salad
- Ready In:
- 1 1⁄2 cups iceberg lettuce, chopped
- 1 1⁄2 cups romaine lettuce, chopped
- 1 1⁄2 cups radicchio, chopped
- 1⁄3 cup hearts of palm, drained and diced
- 1⁄3 cup cucumber, peeled and diced
- 1⁄3 cup canned artichoke heart, drained and halved
- 1 1⁄2 cups garbanzo beans, drained
- 1 medium tomatoes, cut into 8 wedges
- 1 hard-boiled egg, finely chopped
- 2 tablespoons fresh chives, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dry eanglish mustard
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 1⁄2 cup vegetable oil
- 1 teaspoon lemon juice
- 1⁄2 teaspoon Worcestershire sauce
- 1 garlic clove, finely chopped
- 1⁄4 teaspoon Tabasco sauce
- 1⁄8 teaspoon white pepper
- Start with the dressing, in a jar dissiove the sugar, salt, pepper and English mustard in vinegar.
- Add oils, lemon juce, Worcestershire, garlic, Tobasco and white pepper.
- Cover and shake vigorously, chill until needed.
- For the Salad.
- Toss together the lettuces, hearts of palm, cucumber, artichokes and garbanzo beans in a large bowl,.
- Add tomatoes and some dressing, to taste, and toss gently to combine.
- Spoon salad onto four individual salad plates.
- Garnish each serving with chopped hard-cooked egg and a sprinkle of chive.
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RECIPE SUBMITTED BY
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.