Ruth’s Chris Chopped Salad (Print-Friendly Format)
Chopped greens, bacon, blue cheese, and basil dressing create a tangy, rich side inspired by classic steakhouse salads.
# Ingredients You’ll Need:
→ Salad Base
01 -
4 cups finely chopped iceberg lettuce
02 -
1 cup chopped baby spinach
03 -
1 cup chopped radicchio
04 -
1/2 cup diced red onion
05 -
1/2 cup diced celery
06 -
1/2 cup sliced green olives
07 -
1/2 cup chopped mushrooms
08 -
1/2 cup halved cherry tomatoes
→ Proteins and Cheese
09 -
4 strips crispy bacon, crumbled
10 -
2 hard-boiled eggs, chopped
11 -
1/2 cup crumbled blue cheese or feta
→ Lemon-Basil Dressing
12 -
60 ml olive oil
13 -
2 tablespoons fresh lemon juice
14 -
1 tablespoon red wine vinegar
15 -
1 teaspoon Dijon mustard
16 -
1 teaspoon honey
17 -
2 tablespoons finely chopped fresh basil
18 -
Salt, to taste
19 -
Black pepper, to taste
→ Garnish (Optional)
20 -
Fresh basil leaves
21 -
Extra crumbled blue cheese
# How to Make It:
01 -
In a small bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil together. Season with salt and freshly ground black pepper, then continue whisking until fully emulsified and smooth. Reserve to allow flavors to meld.
02 -
In a skillet over medium heat, cook bacon slices until crisp and golden. Remove bacon and place on paper towels to drain excess fat, then crumble once cooled. For the eggs, place in a saucepan, cover with cold water, bring to a gentle boil, then simmer for 9–10 minutes. Cool under cold running water, peel, and chop coarsely.
03 -
In a large mixing bowl, combine iceberg lettuce, baby spinach, and radicchio. Add diced red onion, celery, chopped mushrooms, sliced green olives, and halved cherry tomatoes. Toss gently with tongs until evenly mixed.
04 -
Add crumbled blue cheese or feta, chopped eggs, and bacon to the assembled salad. Drizzle the lemon-basil dressing over, starting with half and increasing as needed. Toss the salad gently until everything is lightly coated; avoid overdressing to preserve texture.
05 -
Spoon the chopped salad into a round mold or individual bowls, then refrigerate for approximately 10 minutes to enhance flavor and crispness. Garnish with additional fresh basil leaves and crumbled blue cheese prior to serving.
# Extra Tips:
01 -
Chilling the assembled salad before serving intensifies the flavor and ensures optimal crispness.