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The Luggage Room Pizzeria chopped salad

The Luggage Room Pizzeria chopped salad
Ricardo DeAratanha / Los Angeles Times

Dear SOS: My husband and I are completely in love with the LGO Chopped Salad at the Luggage Room in Pasadena. We moved an hour away from the restaurant and dream about it. Is there anyway you could get the ... Read more

Total time: 25 minutes | Serves 1

Champagne vinaigarette

  • 1/4 teaspoon yellow mustard
  • 1 egg yolk
  • 2 tablespoons Champagne vinegar
  • 5 tablespoons extra-virgin olive oil
  • Salt and cracked pepper

Step 1In 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.

Chopped salad

  • 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 1/2-inch dice
  • 1/4 cup diced cucumber, cut into 1/2-inch dice
  • 1 tablespoon green brined olives (such as picholine)
  • 1 tablespoon black oil-cured olives (such as beldi)
  • 1 tablespoon golden raisins
  • 1 tablespoon pistachios
  • Champagne vinaigrette, divided
  • 2 tablespoons julienned fresh basil
  • Fresh cracked pepper, to taste

Step 1In 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.


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