TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Steakhouse Chopped Salad with Lemon Basil Dressing

CarynCaryn

Jack and I love steakhouses and their chopped salads. So, I tried to copy Ruth Chris and this is my version. Pretty close to Ms. Chris if I do say so myself.


(1)
Rate this

servings:
Makes 10
Time:
prep time:
30 min chopping
total time:
30 min

Save this recipe 3
Save this recipe 3
servings:
Makes 10
Time:
prep time:
30 min chopping
total time:
30 min

Ingredients

  • A mix of julienne: Chopped
  • iceberg lettuce
  • spinach
  • Tossed with: All ingredients chopped fine
  • red onion
  • mushrooms
  • green olives
  • bacon
  • eggs
  • hearts of palm
  • croutons
  • blue cheese
  • topped with:
  • cherry tomatoes
  • crispy fried red onions
  • Lemon Basil Dressing:
  • 2 tablespoons Pommery mustard
  • Freshly squeezed juice of 1 lemon
  • 6 tablespoons extra-virgin olive oil
  • 16 basil leaves, very thinly sliced (save 12 whole basil leaves for a salad
  • garnish)
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
Save a shopping List

directions

  • 1

    Chop the lettuce and spinach and place in a large bowl.

  • 2

    Then chop all of the above ingredients and place on top of the lettuce mixture.

  • 3

    To make the dressing: Combine all ingredients in a small jar; cover, and shake well. For a creamier texture, mix in a blender.

  • 4

    Pour the dressing over the top and toss. To serve top with tomatoes and fried onions.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe

  • Belles by ,

    This is a great salad to add or not add whatever you like. Re: the juice of 1 lemon.. be careful here, some lemons are jucier than others. I live in AZ and have my own tree.. so they are EXTREMELY juicy!


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.