As her handle suggests, Melissa Ben-Ishay is a baker, known for her cupcakes, but one day she decided to film herself making a salad of chopped cabbage, cucumbers, and scallions tossed with a pesto-inspired vegan dressing made with “nooch” or nutritional yeast. The latest chopped salad combination to capture eaters’ hearts is the Green Goddess Salad from TikTok’s Baked By Melissa. Most chopped salad dressings are either an Italian-style vinaigrette or an emulsified puree of umami filled ingredients. The satisfaction of a good bowl is the endless crunch lubricated with just the right amount of a flavorful dressing with a lot of body. This is one salad where dressing on the side should be avoided. Chopped ingredients have more surface area, which allows for great salad dressing absorption. I’m convinced another reason these salads are so popular is the way they marry with the chosen dressing. Since you can eat chopped salads with a spoon, that impediment to salad eating was solved. Lore has it that chopped salads were created in response to celebrities’ concerns of getting dripping salad greens on their clothing. The appeal of a chopped salad is that you get a bit of everything in the bowl in each bite. It didn’t take long for other distinctive versions to gain traction, like the antipasto version represented by La Scala. The original La Scala Chopped Salad, Beverly Hills Hotel’s McCarthy Salad, The Grill’s Cobb Salad, and more recent versions at Mozza and fast casual places like Sweetgreen and Mixt - they all owe it to Hollywood’s Brown Derby Chopped Salad that was created in 1937 and named for owner Bob Cobb.
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