Last week the Los Angeles Times printed the recipe for this chopped salad from one of our favorite restaurants, The Luggage Room Pizzeria in the 1934 Del Mar Train Station in Pasadena, CA. The pizza is done in a wood burning oven and is phenomenal.
Chopped Salad from The Luggage Room Pizzeria
1/4 tsp yellow mustard
1 egg yolk
5 Tbs extra-virgin olive oil
2 Tbs Champagne vinegar
Salt and cracked pepper
In a bowl, whisk together the mustard and egg yolk. Whisk in the vinegar, then the olive oil in a slow drizzle. Taste, seasoning with salt and pepper and adjusting the flavorings if desired. This makes a scant one-half cup dressing. The dressing will keep, covered and chilled, up to 3 days.
2 cups chopped romaine and iceberg lettuce, cut into 1/8-inch-thick strips
1/4 cup chopped white cheddar
1/4 cup diced pepperoni, cut into ½-inch dice
1/4 cup diced cucumber, cut into ½-inch dice
1 Tbs green brined olives (such as picholine)
1 Tbs black oil-cured olives (such as beldi)
1 Tbs golden raisins
1 Tbs pistachios
Champagne vinaigrette, divided
2 Tbs julienned fresh basil
Fresh cracked pepper, to taste
In a large bowl, toss the lettuces with the cheddar, pepperoni, cucumber, olives, raisins and pistachios. Toss with 4 tablespoons vinaigrette, then continue to add a little more until the salad is coated to taste; you may not use all the vinaigrette. Transfer to a chilled plate and garnish with basil and cracked pepper.