Chefs in Los Angeles are giving the classic chopped salad new textures and nontraditional flavors to help it regain its popularity. The chef at Foundry on Melrose tosses diced red-purple beets, roasted butternut squash, fennel, celery, cucumber, currants, piquillo peppers and pistachios into his new version of the chopped salad. Most cooks also suggest switching from iceburg lettuce to greens such as romaine and radicchio.

Related Summaries