Chasens Chopped Salad Recipes
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
CHASEN'S SPINACH SALAD WITH FRENCH DRESSING
A popular salad from Chasen's Restaurant. Recipe from the Los Angeles Central Library's collection of old menus.
Provided by lynnski LA
Categories Salad Dressings
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar.
- Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper.
- Cover and shake jar vigorously.
- Set the jar aside or chill until needed.
- For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well.
- Clean mushrooms and cut off stems, thinly slice mushrooms.
- Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup.
- Place the spinach in a large bowl, tear the large leaves into smaller pieces.
- Add the mushrooms, dressing and bacon.
- Toss to mix, sprinkle with freshly ground pepper.
- Serve on chilled plates.
- Serve with Chasen's cheese toast.
Nutrition Facts : Calories 399.2, Fat 41.4, SaturatedFat 5.5, Sodium 695.3, Carbohydrate 6.7, Fiber 3, Sugar 1.9, Protein 4
CHASEN'S CHOPPED SALAD
Chasen's Restaurant is well known as a part of Hollywood history, however, it's fame was broader than that. Every American president since 1945 (until the restaurant closed in 1995) ate a Chasen's meal. Even though Franklin D. Roosevelt did not dine there, Eleanor did. It was the restaurant where Ronald Reagan courted Nancy Davis for two and a half years; and the place where he proposed. After Reagan became governor of California, and went on to became president, a special back door was installed at Chasen's just for them. Their favorite booth, where he proposed, is now in the Reagan presidential Library in Simi Valley, California. This chopped salad was a popular item during this era, and yet it seems very modern.
Provided by lynnski LA
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 519.2, Fat 43.3, SaturatedFat 6, Cholesterol 52.9, Sodium 954.3, Carbohydrate 27.6, Fiber 6.3, Sugar 3, Protein 7.9
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