The Beverly Hills Hotel has to be one of my favorite places in the world. Though it’s been renovated to keep up with the times, many of the main areas remain true to the original and there is an old Hollywood charm that is forever present. From the light pink stucco that adorns the façade to the pianist at the Polo Lounge, once you hit the curve on the front drive and walk up the red carpet and under the green and white striped ceiling you are magically transported to a time of Hollywood’s past.
Though staying there is great, grabbing lunch is just as fab and though you’re sure to spot a celeb or two, the real stars are found on the menu in the Polo Lounge. Every time I go I get a tortilla soup and their McCarthy Salad and every time I die. The MaCarthy is the Beverly Hills Hotel’s version of a chopped salad but where most have blue cheese, Bev Hills opts for cheddar and where many have a rich buttermilk ranch, they offer it paired with a simple balsamic vinaigrette. The highlight for me with this salad though is when I say chopped, I mean chopped so perfectly you can eat it with a spoon.
This salad is great to make for a crowd as a side for a BBQ or a main for 2 to 3 people.
I decided to dress mine with a lemon and some olive oil because with all of the toppings I find you don’t need to complicate things with a real dressing but I’ve included a simple recipe for a balsamic vinaigrette below.
For the Dressing:
½ cup of evoo
3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 clove of garlic
For the Salad:
¼ head iceberg lettuce
½ head romaine lettuce
½ cup grilled, diced free-range chicken
½ cup diced roasted red beets
2 hard boiled eggs
½ cup applewood smoked bacon
¼ cup diced tomato
¼ cup diced avocado
Prepare all that needs to be cooked first. I baked my chicken with rosemary, salt, pepper and olive oil and cooked my bacon in pan until it was very crispy. I don’t make hard boiled eggs often so I refreshed my memory with these directions, and they came out perfect!
Once you have all of your cooked ingredients done you can begin to prepare this beautiful salad. *pro tip, the cooking can be done night before and all of it can be served cold (I find it actually tastes better this way!) Plus this is a great recipe to whip up when you have leftover chicken and no idea what to do with it.
The fun of this salad is chopping as much as possible into tiny cubes. The detail obsessed person inside of me was really into this part. The beets, chicken, cheese and tomatoes achieve the shape quite easily while the egg, lettuce and the bacon should just be chopped as tiny as possible.
For the dressing, whisk all of the ingredients together until combined adding salt and pepper to taste.
To serve place lettuce in first and then line up all ingredients on top. Add dressing, toss and serve.