Ruth Chris Chopped Salad Recipe
Do you love a fresh and crunchy meal? The Ruth Chris Chopped Salad Recipe is a fan favorite. This salad is cold, crisp, and very tasty.
Equipment
- Large mixing bowl
- Sharp Chef Knife
- Cutting Board
- Small Whisk
- Measuring Cups
Ingredients
- Head Iceberg Lettuce 1
- Baby Spinach 1 Cup
- Radicchio 1/2 Cup
- Red Onions 1/4 Cup
- Green Olives 1/2 Cup
- Mushrooms 1/2 Cup
- Large Hard Boiled Eggs 2
- Bacon Bits 1/4 Cup
- Croutons 1/2 Cup
- Blue Cheese 1/4 Cup
- Lemon Basil Dressing 1/2 Cup
Instructions
- Wash all your greens in cold water. Dry them well with a paper towel. Chop the lettuce and spinach very small. This is the key to the texture.
- Place your eggs in a small pot. Cover them with cold water completely. Bring the water to a full boil. Let them cook for ten minutes.
- Peel the eggs and chop them up. Cut the olives and mushrooms into bits. Slice the red onion into tiny pieces. Put everything into your large bowl.
- Add the crispy bacon and the croutons. Sprinkle the blue cheese over the top. Pour the lemon basil dressing over it. Toss everything until it is well coated.
Notes
- Chop everything into very small uniform pieces.
- This makes the salad much easier to eat.
- Use very cold lettuce for a better crunch.
- Put the bowl in the fridge before serving.
- Make the dressing a day before you serve.
- This lets the flavors blend together well.
- Wait to add the croutons until the end.
- This keeps them from getting very soggy.