Beverly Hills Chopped Salad Wolfgang’s Recipe

Taste the Beverly Hills favorite! Try Wolfgang Puck’s iconic chopped salad recipe made with crisp greens and tangy house dressing.

Wolfgang Puck’s Beverly Hills chopped salad features uniformly diced vegetables, romaine, and Dijon vinaigrette. Tired of boring, wilted salads that leave you hungry an hour later? I finally cracked the code to Wolfgang Puck’s legendary Spago chopped salad—the one that keeps Beverly Hills buzzing. Every crisp, perfectly-dressed bite delivers restaurant magic at home. Ready to never settle for sad salads again?

This copycat Beverly Hills chopped salad uses Wolfgang Puck’s technique from Spago—everything gets chopped into uniform, bite-sized pieces. No stabbing at big lettuce leaves or awkward bites.

The magic? Fine dice vegetables create textural contrast when you mix crunchy romaine and radicchio with softer avocado and hearts of palm. Plus, the Dijon mustard vinaigrette coats every piece perfectly for tangy flavor in each forkful.

Wolfgang Puck introduced this chopped salad at Spago in the 1980s during California’s food revolution. While La Scala restaurant had their famous antipasto version with Italian meats, Wolfgang took a lighter approach celebrating fresh vegetables from the Chino Family’s organic operation in Rancho Santa Fe.

This farm-to-table philosophy means you can adapt the recipe based on what’s seasonal where you live. Last summer, I threw in fresh farmers market corn—absolutely delicious. You can learn more about Wolfgang Puck’s flagship Spago restaurant in Beverly Hills where this legendary salad was born.

Here’s what you need for this restaurant-style chopped salad. Don’t let the long list intimidate you—most of these are vegetables you probably already know and love.

• 1 head romaine lettuce, finely chopped
• 2 cups baby spinach or mixed greens, chopped
• 1 cup radicchio, finely chopped (adds that beautiful purple color and slight bitterness)
• 1 cup red cabbage, finely chopped
• 1 cup iceberg lettuce, chopped (optional, for extra crunch)

• 1 cup cherry tomatoes, quartered
• 1 medium cucumber, diced
• 1 red pepper (or bell pepper), finely diced
• 1 cup hearts of palm, sliced and chopped
• 1 cup artichoke hearts, chopped
• 1/2 cup green beans, blanched and chopped
• 1/2 cup carrots, finely diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup green peas
• 1/2 cup celery, finely diced
• 1/2 cup zucchini, finely diced (optional)

• 1 can (15 oz) garbanzo beans or chickpeas, drained and rinsed
• 4 oz feta cheese, crumbled (or fresh mozzarella for a milder taste)
• 1/4 cup Parmesan cheese, grated
• 2 avocados, diced (add just before serving)
• Optional: grilled chicken breast, sliced (for protein add-on chicken shrimp option)

• 1/2 cup olive oil (or mix with walnut oil for depth)
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 2 tablespoons lemon juice
• 1 tablespoon sherry wine vinegar (secret ingredient!)
• 2 teaspoons Dijon mustard (or dry mustard)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 tablespoon plain yogurt for creaminess

This is where most people give up, but honestly, once you get into a rhythm, it’s actually kind of therapeutic? I like to put on a podcast and just chop away.

The key to an authentic chopped salad with romaine and radicchio is uniform size. Aim for pieces that are roughly 1/4 to 1/2 inch. I use my sharpest chef’s knife and a large cutting board. Pro tip from my culinary school days: Stack similar vegetables and chop them together to save time.

Start with your lettuces. Wash and thoroughly dry them (wet lettuce will make your salad soggy—learned that the hard way). Roll the leaves and slice them into thin strips, then chop those strips.

For the harder vegetables like carrots, cucumber, and bell pepper, I dice them into small, even pieces. The celery, zucchini, and hearts of palm get the same treatment. Don’t stress about perfection—close enough is good enough!

Quick takeaway: Uniform chopping isn’t just about looks; it ensures every bite has the perfect mix of ingredients and dressing coverage.

Fill a pot with water and bring it to a boil. Add a generous pinch of salt (the water should taste like the ocean). Drop in your green beans and cook for just 2-3 minutes until they’re bright green and crisp-tender.

Immediately transfer them to a bowl of ice water to stop the cooking. This technique keeps them crunchy and vibrant. Once cooled, drain and chop them into small pieces.

Here’s where the magic happens. In a medium bowl or jar with a lid, combine the olive oil, red wine vinegar, lemon juice, sherry wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Whisk vigorously (or shake if using a jar) for about 30 seconds until the mixture emulsifies and becomes slightly creamy. The vinaigrette ratio oil to vinegar should be about 2:1 for the perfect balance. Taste and adjust—some people like it tangier, so add more vinegar if that’s your thing.

I sometimes add a tablespoon of yogurt or a tiny drizzle of honey for a creamier vinaigrette dressing, though Wolfgang’s original is more straightforward. This dressing can be made up to 3 days ahead and stored in the fridge. Just let it come to room temperature and whisk it again before using.

Quick takeaway: The key to a great vinaigrette is emulsification—whisk or shake vigorously to blend the oil and vinegar into a cohesive dressing.

Want to know a secret? I like to toss my garbanzo beans with a couple tablespoons of the vinaigrette about 30 minutes before assembling the salad. These marinated chickpeas absorb the flavors and become little flavor bombs throughout the salad. It’s a small step that makes a big difference.

In the largest bowl you own (seriously, you need space!), combine all your chopped greens: the romaine lettuce, baby spinach, radicchio, red cabbage, and iceberg if using. Add all your prepared vegetables—tomatoes, cucumber, red pepper, hearts of palm, artichoke hearts, green beans, carrots, corn, peas, celery, and zucchini.

Toss everything together gently but thoroughly. This is your base. You want all those crunchy mixed greens and vegetables evenly distributed before the dressing goes on.

Scatter your chickpeas (or grilled chicken if using) over the top. Add the feta cheese and Parmesan cheese. Here’s my number one rule: Don’t add the avocado yet! It can brown and get mushy if you add it too early.

This is the moment of truth. Pour about 3/4 of your creamy vinaigrette dressing over the salad. Using clean hands or salad tongs, toss everything together gently but thoroughly. You want every piece coated without drowning the salad.

Taste a bite. Need more dressing? Add it. Need more salt? Go for it. This is your salad—make it perfect for your taste buds.

Now add your diced avocado on top and give it one gentle final toss. The avocado feta salad combination is absolutely divine.

For that true Beverly Hills presentation, I like to use a large, shallow serving bowl. You can also do individual portions in smaller bowls or plates. Use a ring mold if you’re feeling fancy (just pack the salad lightly into the mold, then lift it off for a restaurant-style tower).

Garnish with an extra sprinkle of Parmesan cheese and maybe a lemon wedge on the side.

Quick takeaway: Always dress your salad just before serving to maintain that signature crunch. Wilted chopped salads are sad chopped salads!

After making this Beverly Hills salad countless times, here’s what matters most:

Knife Skills Matter: A sharp knife makes all the difference. Dull knives crush vegetables and release moisture, making everything soggy. If you’re serious about chopping salads, check out our guide to choosing the best kitchen knives for precision cutting.

The Sheet Pan Trick: Wolfgang Puck spreads vegetables on a sheet pan to season them evenly before mixing. Lay your chopped vegetables on a baking sheet, sprinkle with salt and pepper, then toss into the bowl. Game changer.

Keep It Cold: Chill your serving bowl for 10 minutes before assembling. Cold ingredients stay crisp longer.

Don’t Overdress: Start with less dressing than you think you need. You can always add more, but you can’t take it away.

The beauty of this classic chopped salad recipe is its flexibility. Wolfgang Puck himself changes it based on what’s fresh, so don’t feel locked into my exact ingredient list.

Lettuce Swaps:

Can’t find radicchio? Use more red cabbage for color and crunch. No baby spinach? Arugula works great and adds a peppery kick. You can even use butter lettuce, though it’s softer than romaine.

Vegetable Alternatives:

Hate hearts of palm? Try more artichoke hearts or sliced fennel. No green beans? Snap peas or edamame give you that same pop of green. Seasonal vegetables are your friend here—add roasted butternut squash in fall or fresh asparagus in spring.

Protein Variations:

This recipe is naturally vegetarian and can easily become vegan (skip the cheese, or use vegan alternatives). For carnivores, grilled chicken is classic, but I’ve also used cooked shrimp, seared salmon, or even crispy bacon bits. Some people love the La Scala chopped salad origin approach and add salami and mozzarella for that antipasto salad vibe.

Cheese Options:

Not a feta fan? Try goat cheese, crumbled blue cheese, or stick with just Parmesan. Each brings a different flavor profile.

Vegan Swap Ideas:

Replace feta with cashew cheese or nutritional yeast. Use chickpeas as your protein. Add some hemp seeds or sunflower seeds for extra nutrition and crunch.

Life gets busy. I totally get it. Here’s how to prep this salad in advance without sacrificing quality:

Dressing: Make it up to 3 days ahead and store in an airtight container in the fridge. Let it sit at room temperature for 15 minutes before using and give it a good shake.

Vegetable Prep: You can chop most vegetables the night before. Store them separately in airtight containers lined with paper towels to absorb excess moisture. Keep tomatoes, avocados, and cucumber separate—they release water and can make other ingredients soggy.

Assembly: Never dress the salad more than 30 minutes before serving. The vinaigrette will wilt those beautiful greens faster than you can say “Spago.”

Avocado Preservation Tips: Cut avocados just before serving. If you must prep them early, toss them with lemon juice and press plastic wrap directly onto the surface to minimize browning.

One of the reasons I love this salad is that it’s genuinely healthy while still being incredibly satisfying. Each serving (the recipe serves 4-6 as a main course) comes in around 280-350 calories, depending on how much dressing you use and whether you add protein.

You’re getting tons of fiber from all those vegetables, healthy fats from the olive oil and avocado (hello, monounsaturated fats!), and decent protein from the chickpeas and cheese. It’s also naturally gluten-free and can be made completely plant-based.

For a calorie-conscious chopped salad, use less oil in the dressing or swap some of it for more lemon juice. You can also go lighter on the cheese without losing too much flavor.

This Napa California chopped salad works for so many occasions:

As a Main Course: Add grilled chicken or shrimp to make it a complete meal. I’ve served this for dinner parties where it was the star of the show.

As a Side: Pair it with grilled fish, steak, or pasta. It’s particularly good alongside heavier dishes because the tangy dressing cuts through richness.

For Meal Prep: Make individual portions in mason jars—dressing on the bottom, hardier vegetables next, then greens on top. Shake and eat for lunch all week. Need more meal prep inspiration? See our weekly meal prep guide for beginners.

For Entertaining: This is my go-to for summer BBQs and dinner parties. It looks impressive but requires zero cooking (unless you count blanching green beans). Plus, salad portioning for catering is easy—this recipe scales beautifully.

My salad is soggy: You probably added the dressing too early or didn’t dry your lettuce thoroughly. Pat those greens dry or use a salad spinner!

The dressing separated: Vinaigrettes naturally separate. Just shake or whisk it again right before using.

Everything tastes bland: You need more salt and acid. Add a pinch more salt and a squeeze of lemon juice to brighten everything up.

The vegetables are browning: This happens when vegetables are cut too far in advance or exposed to air. Prep vegetables no more than 24 hours ahead, and store them properly.

How to chop a salad evenly: Practice! But honestly, even professional chefs don’t get perfect uniformity every time. As long as pieces are roughly the same size, you’re golden.

Can I make this Beverly Hills chopped salad recipe without certain vegetables?

Absolutely! This is one of the most forgiving recipes. If you hate celery (I see you), leave it out. Can’t find hearts of palm? No problem—add more of the vegetables you love. The key is maintaining the textural contrast in salads by having a mix of crunchy, soft, and creamy elements. Just keep your romaine and radicchio base and build from there.

What’s the difference between La Scala and Wolfgang Puck’s version?

Great question! The La Scala chopped salad is more of an antipasto-style salad with Italian meats like salami, plus mozzarella cheese and a different dressing. It’s heartier and more protein-focused. Wolfgang Puck’s version from Spago celebrates vegetables and has a lighter, more farm-to-table approach. Both are delicious, just different philosophies. I prefer Wolfgang’s because I can eat a huge bowl without feeling weighed down.

How do I store leftover chopped salad?

Honestly? Don’t dress it if you know you’ll have leftovers. Store the undressed salad and the vinaigrette separately in airtight containers. The salad will keep for 2 days (though the avocado and tomatoes should be added fresh). Dressed salad gets soggy within hours, so only dress what you’ll eat immediately.

Can I use a food processor to chop everything?

You could, but I don’t recommend it. Food processors can make the vegetables too fine and release excess moisture, which makes the salad watery. Plus, you lose control over texture. Hand chopping really is best here. Put on some music, pour a glass of wine, and embrace the meditative quality of chopping.

What’s the best lettuce for this Wolfgang Puck recipe?

Romaine is non-negotiable—it has the perfect balance of crunch and flavor. The mix of romaine and radicchio gives you both texture and that slightly bitter edge that makes the salad more complex. Baby spinach adds nutrition and color. You can play with the ratios, but I always use at least 70% romaine as my base. Some people add iceberg lettuce for extra crunch, which I actually love in summer when I want maximum refreshment.

This copycat Wolfgang Puck recipe has become my kitchen staple. It’s perfect for impressing guests, using up vegetables, or just craving something fresh and crunchy.

Once you master the basic technique and dressing, you can riff on it endlessly. I’ve made winter versions with roasted vegetables, summer versions with corn and tomatoes, and even a breakfast version with a poached egg on top.

What I love most? It proves healthy food doesn’t have to be boring. It’s colorful, crunchy, packed with flavor, and something you’ll actually want to eat.

So grab your sharpest knife, hit up the farmers market, and channel your inner Wolfgang Puck. Start by prepping your vegetables, and remember—uniform chopping is your friend.

Have you tried this Beverly Hills Chopped Salad recipe? Let me know in the comments what vegetables you added or how you customized it! And if you’re looking for more healthy recipe inspiration, explore our collection of fresh summer salads and quick weeknight dinner ideas.

Pin this recipe on Pinterest, share it with your salad-loving friends, and don’t forget to rate it below. Happy chopping!

– Mr Kitchen Adviser