why make this recipe
Ruth’s Chris Chopped Salad is a delicious and hearty salad that brings a delightful mix of textures and flavors to your table. This recipe combines fresh vegetables, crispy bacon, and a zesty homemade dressing that makes it a perfect side dish or a light main course. Whether you are preparing for a family dinner, a party, or just a light meal, this salad is sure to impress. It’s healthy, refreshing, and easy to make, making it an excellent choice for anyone looking to enjoy a wholesome dish.
how to make Ruth’s Chris Chopped Salad
Ingredients:
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 (14 oz.) can hearts of palm, drained and sliced
- 8 oz. white button mushrooms, sliced thin
- 6 slices bacon, cooked until crispy and crumbled
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded Parmesan cheese
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 2/3 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon granulated sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Cook bacon in a cold skillet over medium heat for 8-10 minutes until crispy. Drain on paper towels and crumble it.
- Wash and dry the romaine lettuce using a salad spinner, then chop it into bite-sized pieces.
- Slice the mushrooms thinly, drain and slice the hearts of palm into rounds, dice the red onion, and halve the cherry tomatoes.
- In a medium bowl, whisk together lemon juice, garlic, Dijon mustard, sugar, salt, and pepper.
- Slowly drizzle olive oil into the lemon mix while whisking constantly until a creamy emulsion forms.
- Place the chopped romaine in a large bowl and add the hearts of palm, mushrooms, red onion, and cherry tomatoes.
- Reserve one-third of the bacon and 2 tablespoons of Parmesan for garnish, then add the rest to the large bowl.
- Pour three-quarters of the vinaigrette over the salad and toss thoroughly to coat all the ingredients evenly.
- Taste and add more dressing if needed, then transfer to serving plates.
- Garnish with reserved bacon and Parmesan, finish with fresh black pepper, and serve immediately.
how to serve Ruth’s Chris Chopped Salad
Serve Ruth’s Chris Chopped Salad fresh and chilled. It makes a great appetizer, side dish, or even a light main course. Pair it with grilled meats, sandwiches, or enjoy it on its own. This salad is best served immediately after tossing to maintain its freshness and crispness.
how to store Ruth’s Chris Chopped Salad
To store leftovers, keep them in an airtight container in the refrigerator. The salad can be kept for up to 2 days. However, it is best to store the dressing separately and add it right before serving to maintain the crispness of the ingredients.
tips to make Ruth’s Chris Chopped Salad
- Use fresh and crisp lettuce for the best texture.
- Adjust the amount of dressing to your taste preference.
- Feel free to add more vegetables, such as cucumbers or bell peppers, for extra flavor and crunch.
- For a vegetarian version, you can skip the bacon and add some nuts for added texture.
variation
You can customize Ruth’s Chris Chopped Salad by adding grilled chicken or shrimp for extra protein. You can also replace the bacon with a vegetarian alternative or leave it out for a lighter option.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prep the ingredients ahead of time but do not dress the salad until you’re ready to serve. This keeps the ingredients fresh and crispy.
2. What can I substitute for the hearts of palm?
You can substitute the hearts of palm with avocado for a creamy texture or use artichoke hearts for a different flavor.
3. How can I make the dressing healthier?
To make the dressing healthier, you can reduce the oil and use Greek yogurt as a base for a creamy dressing or add herbs for extra flavor without added calories.
Ruth's Chris Chopped Salad
Ingredients
Salad Base
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 14 oz. can hearts of palm, drained and sliced
- 8 oz. white button mushrooms, sliced thin
- 6 slices bacon, cooked until crispy and crumbled
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded Parmesan cheese
Dressing
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 2/3 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon granulated sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preparation
- Cook bacon in a cold skillet over medium heat for 8-10 minutes until crispy. Drain on paper towels and crumble it.
- Wash and dry the romaine lettuce using a salad spinner, then chop it into bite-sized pieces.
- Slice the mushrooms thinly, drain and slice the hearts of palm into rounds, dice the red onion, and halve the cherry tomatoes.
Dressing
- In a medium bowl, whisk together lemon juice, garlic, Dijon mustard, sugar, salt, and pepper.
- Slowly drizzle olive oil into the lemon mix while whisking constantly until a creamy emulsion forms.
Assembly
- Place the chopped romaine in a large bowl and add the hearts of palm, mushrooms, red onion, and cherry tomatoes.
- Reserve one-third of the bacon and 2 tablespoons of Parmesan for garnish, then add the rest to the large bowl.
- Pour three-quarters of the vinaigrette over the salad and toss thoroughly to coat all the ingredients evenly.
- Taste and add more dressing if needed, then transfer to serving plates.
- Garnish with reserved bacon and Parmesan, finish with fresh black pepper, and serve immediately.