Chop House Salad Food

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Steps:

• To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• Whisk the mustard and salad dressing mix until well mixed.
• Add the olive oil and whisk until the dressing is emulsified.
• Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
• Note: If you use Good Seasons brand mix, two packets work well.
• To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
• Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
• Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
• Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
• Add the vinaigrette, toss well, and serve.
• Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD -- COPYCAT RECIPE

Steps:

• In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well.
• Add crumbled blue cheese and about 1/2 of Lemon Basil Dressing; toss until well mixed.
• Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
• Combine all ingredients, add seasoned salt and garlic powder to taste.
• Mix well; refrigerate until serving.
• Refrigerate any leftover dressing.

STEAK HOUSE CHOPPED SALAD

Steps:

• Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing.
• While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice.
• To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.

CHOP HOUSE SALAD RECIPE

Steps:

• 1. Finely chop spinach and lettuce to fill your salad bowl, leaving room for the additional ingredients. 2. Roast corn in oven (20 minutes at 3. Prepare couscous according to package directions, allow to cool. 4. Cook and crumble bacon. After filling your salad bowl with the spinach and lettuce, put the remaining ingredients in "stripes" on top of the greens. Corn, Tomatoes, Couscous, Bacon, Pepitas, Asiago cheese, Dried Cranberries. Toss all ingredients together at the table and serve. This may be made in a large bowl or in individual salad bowls.

MAGGIANO'S LITTLE ITALY CHOP SALAD

Steps:

• Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
• Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
• Serve, topping each portion with garnish.