In Southern Cali health has been and still is paramount, produce is always pristine, and salad is an art form. In the 60s, the prestigious Los Angeles Italian restaurant LA SCALA catering to celebrities, was the first restaurant to ink the words “CHOPPED SALAD” on their menu. In the 80's, WOLFGANG PUCK took this salad to new heights at his SPAGO restaurant, also in Los Angeles.
Next week (first week of April), I, Chef Janine, am bringing to you my ketogenic version of this Italian American classic - created in Los Angeles and served for $38 at the Beverly Hills Hotel. Realize that this salad is extremely enjoyable because you don’t have to wrestle it into your mouth. You will love this delicious bite of CalItalian culinary art: The CHOPPED ITALIAN SALAD!
This balanced salad is a fine mix of shredded romaine, iceberg, chopped chicken breast, chopped artichoke hearts, chickpeas, tomatoes, red onions, radicchio, seedless olives, pepperoncini, and mozzarella or provolone.
Crispy chicken skin for this Cobb salad recipe.
I also add skillet crisped chicken skin that looks like bacon. I toss all together with a bracing vinaigrette.
For the gourmet food loving COMFORT KETO patrons, this salad is just as delicious and addicting as the one folks fell in love with nearly 60 years ago.
Bon Appétit! Chef Janine
Please follow the link to check out the full menu for next week (the week of April 3) and place your online order: https://www.myketopal.com/10-weekly-meals-spring-menu-5-10