This chopped salad is based on one I had at a national
chain steak house known for being a high-end, special occasion steak
house. Of course any and all of the ingredients may be left out,
substituted or used in any amounts you desire. For the most part, I
use equal portions of all.
Preparation Time: 10 minutes Serving
For the salad ingredients, there are no exact measurements. Start
with equal amounts of each and adjust next time according to your
taste. The key is to chop all the ingredients, including the salad
greens into small pieces.
- Salad greens such as Mesculin Mix or bitter greens
- fresh spinach
- red onions
- fresh white mushrooms
- Spanish queen green olives
- crisp fried bacon
- hard-boiled egg
- hearts of palm
- french-fried onions
- bleu cheese crumbles
- juice of one lemon
- twice as much extra virgin olive oil as lemon juice
- 1/2 - 1 teaspoon good dried basil or 1 tablespoon
chopped fresh basil
- kosher salt and fresh cracked black pepper to taste
- makes enough dressing for about 4 salads
Make the dressing first and allow to sit about 30 minutes.
Place lemon juice, olive oil, basil, salt and pepper in a
jar with a tight lid and shake vigorously.
For the salad,
chop all ingredients into the same size small pieces. Place
the salad greens in a large bowl and toss with a tablespoon
or two of the dressing. Add the rest of the chopped
ingredients and top with more dressing to taste. Toss with a
fork and spoon
until everything is well coated. Make a 2-inch tall ring mold out of
aluminum foil if you do not have a commercial ring mold.
Pack the mixed chopped salad in your mold on a plate. Remove
the mold and top with more french-fried onions as a garnish