My recipe for the ultimate chopped salad appeared in Slice Magazine a couple of years ago…But it is perfect for you to fix this Valentine’s! It is just like the one you might get at a very expensive steakhouse named after a certain lady! I love their chopped salad and since they are no where close to me here in Oklahoma I had to come up with my own. Let me know what you think….
The Steakhouse Chopped Salad w/Lemon Basil Dressing
1 head of iceberg lettuce, chopped
3 c. baby spinach, chopped
1/2 c. red onion, finely chopped
1/2 c. fresh mushrooms, chopped fine
1/4 c. green olives, chopped fine
8 slices thick-cut hickory smoked bacon, cooked crisp and chopped fine
2 eggs hardboiled, chopped fine
1/4 c. hearts of palm, chopped fine
1 c. herb seasoned croutons
1/2 c. bleu cheese, crumbled
1 c. cherry tomatoes, halved
1 c. crispy fried onions; I use French’s
Dressing:
1 cup mayonnaise
Freshly squeezed juice of 1 lemon
1/2 c. fresh basil leaves, very thinly sliced
Coarse salt, to taste
Freshly ground pepper, to taste
Chop the lettuce and spinach and place in a large salad bowl.
Then chop all of the above ingredients and place on top of the lettuce mixture.
To make the dressing: Combine all ingredients in a small jar, cover, and shake well. For a creamier texture, mix in a blender. Place in refrigerator and allow to sit at least 4 hours before serving. Pour the dressing over the top and toss.
To serve the salad, I toss all of the ingredients with enough dressing to coat. Then I use a clean can that has had both ends removed. Place can on a plate and add in salad 2/3 of the way filled. Gently remove can and top with fried onions and bleu cheese crumbles. Voila! Fancy salad that doesn’t taste fancy!
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