24 Hour Salad

24-hour room service: The Redbury, Los Angeles

LA can be hard work, whether you're a movie mogul or a tourist. Whatever it is that's worn you out – jet lag, the need to drive everywhere, the relentless positivity and frozen Hollywood smiles, not to mention foreheads – you need somewhere to "take time out".

The Redbury's selling point is that every room is designed to feel like a home from home, in the form of a self-contained flat. Each has cooking facilities, a breakfast bar, living room area and sleek bathroom. It's about as far from the old-Hollywood hotels of Beverly Hills as you can get, and certainly more homely than the hipper retreats along Sunset Boulevard.

The style that the hotel's creative director, photographer Matthew Rolston, has gone for is that of a bohemian flat in 1960s London. Yup, that's London, England. The vibe evokes an aristocratic gent who's fled his country pile and set himself up in a groovy pad on the King's Road. Think Beggar's Banquet via Austin Powers.

You can imagine hipsters lounging on the sofa sipping wine from the odd assortment of tumblers and listening to the vinyl selection of Don McLean, Supertramp and David Bowie on the player provided. The walls are covered in vintage posters and an odd assortment of eclectically framed art; beneath this higgledy-piggledy assemblage is some of the most avant garde paisley wallpaper ever designed, extending down to the varnished cork tile-covered floor.

Given the cosy atmosphere, you might just want to hole up and order room service. I had an excellent take-away from the hotel restaurant Cleo, which included mezze, flatbread with merguez and Greek salad. There's also in-room dining from the Philippe Starck-designed Katsuya Hollywood, a fashionable Japanese restaurant just down the street that's also part of the SBE group behind the Redbury and a host of other LA clubs and restaurants.

Should you want to explore the hotel, however, there's also The Glade, a decked courtyard with smart outdoor furniture, or the Library Bar – a pristine white lounge stocked with books (as one would expect) and a bar (which all good libraries should have). Downstairs, the lobby bar can get particularly lively at weekends with crowds of aspiring LA model and actress types descending to sip cocktails.

As the emphasis is on hotel-as-apartment-block, and many guests stay for a week or more, iPads, laptops, printers and fax machines are available on request. Wi-Fi extends throughout the hotel (though it's not free, $10 for 24 hours) and in-room pilates is on offer. Beyond the hotel, if you want the merest glimpse of what it would feel like to be a Hollywood star, guests get "VIP" preferential access to clubs, bars and restaurants in the SBE collection.

Please, DON'T pass the salt!: 24 Hour Salad

I’ve been intrigued by this salad for years but too hesitant to actually break down and make it. Finally last Thanksgiving, I decided to give it a try. I must say I was pleasantly surprised. It turned out to be not only quite tasty but easy to put together and a perfect make-ahead salad. What sets 24 Hour Salad apart from other make-ahead salads is that it is lettuce based. Usually lettuce salads do not keep well, but the way this salad is composed takes care of that problem.

The lettuce portion is placed on the bottom of a bowl. The other salad ingredients are layered on top of the lettuce, and the whole thing is covered with a thick mayonnaise-based dressing layer. The mayo topping provides an "air-tight" seal that prevents the vegetables underneath from getting soggy. Believe it or not, the lettuce stays crispy sitting overnight at the bottom of the bowl underneath all the other ingredients. That’s why it can successfully be made ahead.

You can find all kinds of versions and recipes online. Sometimes it’s called “Deep Dish Layered Salad” or “Seven (or Eight) Layer Salad.” When I make it, I combine parts of several recipes. The proportions can be adjusted depending on how many are being served. Also, ingredients can be changed according to personal preferences. I’ve made it several times since Thanksgiving and am always pleased with the results. It’s perfect for company because I can fix it the day before. It’s a great take-along dish too. If I have leftovers, they are just as good the next day.

The biggest problem with the salad is that it contains several ingredients that can be high in sodium. To make a lower sodium version, I don’t use straight mayonnaise in the dressing. Instead, I use equal parts mayo and sour cream. If you make your own salt-free mayonnaise, the results will be even lower in sodium. For the grated cheese layer, I use equal parts sharp cheddar and naturally lower sodium Swiss cheese. And I don’t use as much cheese as many recipes call for. For an even lower sodium count, use all Swiss cheese. You could even use the new Sargento

1 head iceberg lettuce, chopped (Iceberg lettuce is traditional because it retains its crispness, but Romaine would probably work well too.)

Fresh baby spinach leaves, stems removed (Optional)

1-2 cups frozen green peas, thawed and drained (Make sure the peas are salt free.

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