Click link below picture

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Long before we stood on line to watch our salad bits tossed by assembly-line hands and stuffed into biodegradable bowls, we ordered chopped salads in restaurants.

Chefs in those kitchens took care to balance crunch with creamy, tangy and savory. The reds of radishes and tomatoes, the burnish of crisped bacon and bright greens of beans and hardy lettuces showed through milky dressings that coated each piece. Precise knifework guaranteed a democratically diverse representation of vegetables in every forkful, bestowing an ironically elevated status on the whole genre.

And we ordered chopped salads in great numbers, expecting to see them on menus as an all-American option.

. Jimmy’s Special Chopped House Salad. (Photo by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky)

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Click link below for article:

https://www.washingtonpost.com/news/voraciously/wp/2018/04/24/you-dont-need-romaine-to-make-a-great-chopped-salad/?utm_term=.cb4c6a88434d

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