Ruth’s Chris Chopped Salad Bowl

This vibrant chopped salad brings the steakhouse favorite right to your table with crisp greens, tangy lemon&basil dressing, and savory fixings layered for texture and flavor in every bite. Whether as a refreshing main, perfect side for grilled steak, or a standout at dinner gatherings, this salad truly has a wow factor that never fails to impress.

My family loves how you get just the right amount of bacon and blue cheese in every bite. I first made this after a steakhouse date night and now it is my go&to when company is coming.

Ingredients

• Iceberg lettuce: fresh heads give that signature crunch try to pick tight and dense ones
• Baby spinach: for mild flavor and leafy texture opt for young tender leaves
• Radicchio: adds slight bitterness and beautiful purple hue select ones with firm heads
• Red onions: for sharp bite and pretty color use sweet red onions if possible
• Celery: offers crispiness and a fresh accent look for stalks that snap when bent
• Green olives: give briny tang choose pitted and keep them plump
• Mushrooms: earthy notes to balance brightness white button work best when firm and spotless
• Cherry tomatoes: sweet and juicy always pick ones that are shiny and not wrinkled
• Crumbled blue cheese: creamy boldness use high-quality or swap for feta if desired
• Crispy bacon: smokiness and texture cook bacon until just crisp for best flavor
• Hard&boiled eggs: for richness and protein older eggs peel easiest
• Olive oil: base for a silky dressing look for extra virgin for more flavor
• Fresh lemon juice: makes the dressing pop use juicy lemons with vibrant yellow skins
• Red wine vinegar: acidity and subtle fruitiness go for a deep red variety
• Dijon mustard: adds tang with a gentle heat check label for real mustard seeds
• Honey: softens the acidity in the dressing raw or pure honey tastes cleanest
• Fresh basil: brings a garden note always use bright green leaves
• Salt and black pepper: to taste freshly ground pepper gives best aroma

Instructions

Prepare the Lemon Basil Dressing:

In a small bowl or jar combine olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil. Whisk them together vigorously until the dressing looks creamy and all ingredients look well blended. Taste for salt and black pepper then let it sit so the basil starts infusing its flavor into the mixture.

Cook the Bacon and Eggs:

Lay the bacon strips flat in a skillet and set on medium heat. Allow bacon pieces to cook slowly so fat renders out and they become crisply golden, flipping occasionally. When done, move bacon to a plate lined with a paper towel to drain extra oil then crumble by hand into small pieces. For the eggs, place them in a saucepan with enough water to cover, bring to a gentle boil, then reduce to a simmer for about 9 to 10 minutes. Rinse eggs under cool water, crack the shells and chop eggs into bite&sized pieces.

Assemble the Salad:

In a large mixing bowl, add the iceberg lettuce, chopped spinach, and radicchio. Scatter in the diced red onion, celery, mushrooms, green olives and cherry tomatoes. Use salad servers to gently toss everything together so each bite has an even mix of flavors and colors.

Add the Cheese and Proteins:

Tip in the crumbled blue cheese, chopped hard boiled eggs and bacon. Slowly drizzle the lemon&basil dressing over the salad, starting with just half the amount, toss to distribute, and then add more dressing if needed. The lettuce and mix&ins should look shiny but not weighed down or soggy.

Chill and Garnish:

For that classic steakhouse presentation, pack the salad gently into a round mold or heap into individual bowls. Place in the refrigerator for around 10 minutes so everything gets nicely chilled and flavors meld together even more. Right before serving, top with extra fresh basil leaves and a sprinkle of blue cheese if you love the bold taste.

The blue cheese is my personal favorite ingredient and I love how it melts slightly into the warm bacon to coat each bite. Once when making it for a family birthday my uncle ended up polishing off half the bowl himself.

Storage Tips

Keep any undressed salad in a sealed container in the refrigerator where it will stay crisp for up to two days. Store the dressing separately so the greens do not wilt. If you plan on making this ahead of time mix all components except for eggs cheese and bacon which you can add just before serving for maximum freshness.

Ingredient Substitutions

If you want a lighter flavor use feta or goat cheese instead of blue cheese. For darker leafy greens swap in romaine or curly endive for radicchio. Not a fan of olives pickles or sunflower seeds make a good substitute. Turkey bacon is an easy swap to make it lighter or vegetarian.

Serving Suggestions

Serve as a starter alongside grilled steak or chicken for a classic steakhouse pairing. Turn the salad into a main course by adding cooked shredded rotisserie chicken. For a party platter arrange each ingredient in strips and let guests build their own bowl.

Cultural Inspiration

This salad draws on the tradition of composed steakhouse salads that showcase both produce and proteins in one dish. The chopped texture is inspired by American steakhouse classics where every ingredient is cut small for maximum mingling of flavors. Ruths Chris brought this distinct salad style to households who want a special touch for celebrations or holidays.

Seasonal Adaptations

In summer swap cherry tomatoes for heirloom varieties and add sweet corn. In winter add roasted root vegetables such as beets or carrots. In spring try tossing in fresh peas and asparagus for added crunch.

Success Stories

Many home cooks find this salad quickly becomes a signature dish for holidays or potlucks. Friends of mine started requesting the recipe after every dinner party. Once you master the crisp lettuce and perfect balance of dressing the leftovers rarely last overnight.

Freezer Meal Conversion

The dressing can be made in advance and frozen in a lidded jar for up to three months. Just shake well to re&emulsify and taste for lemon before using. The other salad ingredients are best enjoyed fresh and should not be frozen as they may lose crispness.

This salad is a guaranteed hit that never fails to impress. Enjoy every hearty, colorful bite the next time you crave something fresh yet satisfying.

Common Recipe Questions

→ What greens are best for this salad?

A combination of iceberg, spinach, and radicchio ensures a mix of crunch, color, and tenderness.

→ Can I use a different cheese?

Blue cheese provides bold flavor, but feta works well for a milder, lighter taste.

→ How do you achieve crisp bacon?

Cook bacon over medium heat until golden brown, then drain on paper towels to keep the pieces crunchy.

→ Is the lemon-basil dressing essential?

The fresh lemon and basil dressing adds zest and herbaceous notes, marrying all the ingredients; however, you may substitute with another vinaigrette if preferred.

→ How can I prepare this ahead?

Chop and refrigerate the vegetables and cook bacon in advance. Assemble and dress the salad just before chilling to serve.

→ Can I make it vegetarian?

Omit the bacon and substitute blue cheese with a plant-based alternative for a vegetarian option.