Thursday, November 4, 2010

ruth's chris chop salad

ruth's chris chop salad

The chopped salad is a mix of julienned iceberg lettuce (I used romaine), spinach (I substituted kale), radicchio, tossed with red onion (I skipped the onion), mushrooms, green olives, bacon, hard-cooked eggs, hearts of palm, croutons, blue cheese and lemon basil dressing ... topped off with cherry tomatoes and crispy fried onions (these are key). Oh, and everything is chopped to a somewhat uniform size.

Below is the lemon basil dressing. It was really tart; probably should have added some sugar. I substituted Marie's Blue Cheese Vinaigrette (a favorite at our house).

lemon basil dressing

2 tablespoons Pommery or Dijon mustard
freshly squeezed juice of 1 lemon
6 tablespoons extra virgin olive oil
4 basil leaves, very thinly sliced
coarse salt, to taste
freshly ground pepper, to taste

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