How to make a chopped salad, Beverly Hills style

This is the recipe that I think best showcases the wonders of a tandem cooking style. While this salad is incredibly delicious, it does require a fair amount of preparation. The key to its great taste lies in the chopping technique, which is why—go figure—it’s called a “chopped” salad.

A small dice here works best, but the main thing is that everything is consistently sized so the flavours balance perfectly together. This version of a chopped salad originated in the Polo Lounge of the Beverly Hills Hotel and has since been adapted by many restaurants worldwide before finally being served up to you here as a great recipe for team cooking.

2 large eggs

5 slices/rashers of streaky bacon

One 6-ounce chicken breast (170g)

2 whole, unpeeled garlic cloves

1⁄4 cup (115g) balsamic vinegar

1 shallot

1⁄2 tablespoon brown sugar

1⁄2 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

1⁄2 cup olive oil

1 large head romaine lettuce

1 cup (100g) cherry tomatoes

1 ripe avocado

1 cup (120g) aged cheddar cheese

2 cooked and peeled beets

2 large eggs

5 slices/rashers of streaky bacon

One 6-ounce chicken breast (170g)

2 unpeeled garlic cloves

1⁄4 cup (115g) balsamic vinegar

1⁄2 tablespoon brown sugar

1⁄2 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

1⁄2 cup olive oil

1. Preheat the oven to 200°C. 

2. Boil a small pot of water. Add the eggs and cook for 10 minutes. Remove and drain in a colander, running cold water over them until they are cool enough to touch. Pass to ME.

3. Line a plate with paper towels.

4. In a large ovenproof frying pan over medium heat, add the bacon. Cook, turning once, until crispy. Keeping the bacon fat in the pan, remove the bacon and drain on the prepared plate. Pass the bacon to ME. 

5. In the same pan over medium-high heat, add the chicken breast. Sear both sides in the bacon fat until browned but not cooked through, 1 minute per side.

6. Add the unpeeled garlic to the pan with the chicken. Transfer to the ovem and cook for 10 minutes. Remove and allow to cool. Pass to ME. 

1 shallot

1 large head romaine lettuce

1 cup (100g) cherry tomatoes

1 ripe avocado

1 cup (120g) aged cheddar cheese

2 cooked and peeled beets

1. Finely dice the shallot and set aside for later.

2. Remove any wilted or damaged outer leaves from the head of lettuce and discard them. Cut off the end of the lettuce where the stem was attached and discard it. Starting at the head of the lettuce, slice the lettuce horizontally into thin ribbons. Set aside.

3. Quarter the cherry tomatoes and set aside.

4. Pit the avocado and use a spoon to scoop out the flesh. Cut it into 1⁄2-inch (1-centimetre) cubes. Set aside.

5. Cut the beets and cheddar into 1⁄2-inch (1-centimetre) cubes.

6. Peel and cut the hard-boiled eggs from YOU into a rough dice.

7. Finely chop the cooked, cooled bacon from YOU.

8. Remove the garlic cloves from YOU from their skin and crush with the side of a knife. Chop.

9. In a small bowl, whisk together the garlic, balsamic vinegar, shallot, brown sugar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil as you whisk, emul- sifying slowly until you have a thick, creamy dressing.

10. Cut the cooked chicken from YOU into 1⁄2-inch (1-centimetre) cubes.

To assemble the salad, layer the shredded lettuce on the bottom of two bowls and divide the eggs, bacon, tomatoes, avocado, cheese cubes, and beets between the bowls. Toss with the dressing.