Chasen’s Chopped Salad

Crisp chopped salad with a tart vinaigrette. Slightly addictive.

Today’s salad is a recreation of a salad served at the legendary Chasen’s restaurant, a celebrity hotspot in West Hollywood that operated from 1936 to 1995. Although best known for their chili (which Elizabeth Taylor famously shipped to Rome while on the set of Cleopatra), Chasen’s had a number of other beloved dishes. The Hobo Steak, a very interesting dish that I’m also making tonight, merits a post as well. Perhaps tomorrow.

But in the meantime, Chasen’s chopped salad is presented for your enjoyment. There are numerous copycat recipes on the internets, but they’re all pretty much the same. I made some slight adjustments for my own palate — I found the dressing too tart and added a bit more sugar and salt to tone it a bit.

The salad consists of chopped iceberg, radicchio, romaine, garbanzo beans, hearts of palm, canned artichoke hearts, cucumber, crumbled egg, chives, and tomato wedges. The dressing contains the following ingredients:

1/2 cup vegetable oil
1/4 cup extra virgin olive oil
1/4 cup red wine vinaigrette
2 teaspoons sugar
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon coleman’s mustard
1 teaspoon lemon juice
1/2 teaspoon worchestershire sauce
1 garlic clove, smashed and finely minced
4 dashes tabasco sauce

Put all ingredients in a jar and shake well to blend.

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