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Steakhouse Chopped Salad with Lemon Basil Dressing


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.

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


  • 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


  • 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.



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  • Belles

    by , 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!

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