Steakhouse Chopped Salad with Lemon Basil Dressing

prep time:: 30 min chopping
total time:: 30 min

Makes 10

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.

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

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.

Source: Caryn

reviews

by Belles, May 24, 2010

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!