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Chopped Salad

FOOD
April 8, 2010 | By Noelle Carter, Los Angeles Times
Dear SOS: Please, please print the recipe for the creamy garlic dressing served on Milton's special house chopped salad at Milton's restaurant in Del Mar. It is soooo yummy. Jill Lamour San Diego Dear Jill: This rich ranch-style dressing takes no prisoners when it comes to garlic flavor. Paired with a colorful chopped salad, it makes for a flavorful meal that's simple to prepare. Milton's special house chopped salad with creamy garlic dressing Total time: 45 minutes Servings: 4 Note: Adapted from Milton's Restaurant Delicatessen.
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FOOD
March 11, 2009 | Emily Green
As outdoor herb gardens perk up with spring, resist the temptation to rush out to harvest the new leaves. Let your garden grow. Instead, take a moment to revisit cooking with dried herbs. Contrary to conventional wisdom, fresh isn't always better. As proof, witness the heaping pile of salami, provolone, lettuce, radicchio, onion, pepperoncini and garbanzo beans known as Nancy's Chopped Salad at Pizzeria Mozza.
FOOD
February 6, 2008
Total time: 30 minutes Servings: 4 Note: From Donna Deane 1 teaspoon minced anchovies, from about 2 fillets 1 clove garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon chopped capers 4 tablespoons olive oil, divided Freshly ground black pepper Salt 2 heads Treviso radicchio, quartered lengthwise 1 small head romaine, quartered lengthwise 1/4 cup diced red onion...
FOOD
February 6, 2008 | Betty Hallock and Donna Deane, Times Staff Writers
CHOPPED salad is the quintessential Los Angeles salad. After all, it's akin to the Cobb salad, which rose to stardom during the heyday of Hollywood's Brown Derby. And who hasn't been tempted to order one in any of a dozen Italian restaurants that have it on the menu as a cornerstone? But let's face it -- for years, the chopped salad has been resting on its laurels -- or its iceberg lettuce, anyway. Fortunately, it's undergone a renaissance lately.
ENTERTAINMENT
September 14, 2000 | JESSICA STRAND
Sometimes the vegetables are raw, sometimes they're grilled; sometimes there's cheese, sometimes there isn't. No matter--this crunchy salad is always a favorite. * Bistro Garden at Coldwater: Grilled vegetables--eggplant, carrots, asparagus, bell peppers, baby leeks, fennel, zucchini, yellow squash and corn--are served on greens in a dressing of cherry vinegar, Dijon mustard, olive oil and shallots. (Grilled vegetable salad, $14.50.) Bistro Garden at Coldwater, 12950 Ventura Blvd.
ENTERTAINMENT
February 24, 2000 | MARTIN BOOE, SPECIAL TO THE TIMES
Do you mistrust any food vendor in a shopping center? I do, though I should know better. Actually, I do know better; this is Southern California, and everything's in a shopping center. That means everything from theme restaurants to fine cuisine. But if you're still doubtful, pay a visit to Pascal Epicerie, owned by chef Pascal Olhats and located very near his fine dining room, Pascal, in Plaza Newport. The Epicerie is a full-service delicatessen that opens its doors at 7 a.m.
FOOD
June 13, 1991 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: Would you please try to get the recipe called Dal Rae Chopped Salad from the Dal Rae in Pico Rivera. It's very unusual and good. --OPAL DEAR OPAL: Thanks. What a satisfying, lush main-dish salad for busy summery days or any time of the year.
ENTERTAINMENT
May 26, 1989 | RUTH REICHL
Fans of Louise's Trattoria, and I am not one of them, will be happy to learn that another one has just been added to the group. The new Beverly Hills Louise's, 342 N. Beverly Drive, (213) 274-4271 joins those already pleasing crowds in Brentwood and on Montana, Pico and Larchmont Boulevard. Judging from the early response, it looks as if this one will prove to be as popular as the others. All offer big portions of reasonably priced Italian food, no reservations and an atmosphere that sizzles with sound.
ENTERTAINMENT
October 16, 1987 | ROBIN GREEN
You can just imagine the conversation: "You know somethin', Louie, why don't they have anyplace in this town like those joints we used to have in Hoboken?" "I don't know, Louie" (everyone in this fantasy is named Louie), "ya mean those little joints where you could get a decent meatball sandwich or a plate of spaghetti and meatballs, manicotti, cannelloni?" "Right, Louie. And none of this raw tomato sauce they got all over L.A. and the pizza with the weird stuff on it.
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