Chopped Salad

"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

Oscar Wilde (1854-1900), Anglo-Irish playwright, author

Salads, Sauces and Marinades

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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 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 Size: variable

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
croutons
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 and serve.

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