confuzzled

[kierthos]

Okay, for someone who eats more of the green leafy stuff then I do...

When did black olives become a staple of chef salads?

Comments

[spooktress.livejournal.com]

In most places nof diner-type quality, they're not. The more upscale the place, the more likely they'll have things like olives, peppers, etc. thrown on top. Once you get to the Olive Garden/Red Robin/TGI Friday's level of cuisine, it's practically guaranteed that they'll have extras thrown in to make you feel better about what you're paying for your meal.

[mithras.livejournal.com]

The chef's salad (or maybe cobb salad, I forget) I get at the grocery store has them.

Vile little things. Fortunately, they're all clumped together, as if for protection, so they're generally easy to remove.