Chasen's Chopped Salad

Name: Chasen's Chopped Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups iceberg lettuce, chopped; 1 1/2 cups romaine lettuce, chopped; 1 1/2 cups radicchio, chopped; 1/3 cup hearts of palm, drained and diced; 1/3 cup cucumber, peeled and diced; 1/3 cup canned artichoke heart, drained and halved; 1 1/2 cups garbanzo beans, drained; 1 medium tomatoes, cut into 8 wedges; 1 hard-boiled egg, finely chopped; 2 tablespoons fresh chives, minced; 1 teaspoon sugar; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dry eanglish mustard; 1/4 cup red wine vinegar; 1/4 cup olive oil; 1/2 cup vegetable oil; 1 teaspoon lemon juice; 1/2 teaspoon Worcestershire sauce; 1 garlic clove, finely chopped; 1/4 teaspoon Tabasco sauce; 1/8 teaspoon white pepper

Submitted by lynnski LA

"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."

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Ready In:: 15mins
Ingredients:: 22
Serves:: 4

ingredients

1 ¹⁄₂ cups iceberg lettuce, chopped
1 ¹⁄₂ cups romaine lettuce, chopped
1 ¹⁄₂ cups radicchio, chopped
¹⁄₃ cup hearts of palm, drained and diced
¹⁄₃ cup cucumber, peeled and diced
¹⁄₃ cup canned artichoke heart, drained and halved
1 ¹⁄₂ cups garbanzo beans, drained
1 medium tomatoes, cut into 8 wedges
1 hard-boiled egg, finely chopped
2 tablespoons fresh chives, minced
FRENCH DRESSING
1 teaspoon sugar
1 teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon dry eanglish mustard
¹⁄₄ cup red wine vinegar
¹⁄₄ cup olive oil
¹⁄₂ cup vegetable oil
1 teaspoon lemon juice
¹⁄₂ teaspoon Worcestershire sauce
1 garlic clove, finely chopped
¹⁄₄ teaspoon Tabasco sauce
¹⁄₈ teaspoon white pepper

directions

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.

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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