Chopped Salad from The Luggage Room Pizzeria
July 27, 2015
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.
- Prep: 20 mins
- Yields: 1 Servings
Ingredients
Champagne Vinaigrette
Chopped Salad
2 cups romaine and iceberg lettuce, chopped, cut into 1/8-inch-thick strips
1/4 cup white cheddar, chopped
1/4 cup pepperoni, diced, cut into ½-inch dice
1/4 cup cucumber, diced, cut into ½-inch dice
1 Tbs green brined olives (such as picholine)
1 Tbs black oil-cured olives (such as beldi)
Directions
Champagne Vinaigrette
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.
2In 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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