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–+ servings

Copycat Ruth’s Chris Chopped Salad

This Copycat Steakhouse Chopped Salad is loaded with crisp iceberg, bacon, blue cheese, olives, hearts of palm, croutons, and French fried onions. A creamy lemon-basil dressing ties every crunchy, salty, tangy bite together for a hearty steakhouse-style salad at home.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/2 cup sour cream
  • 1 lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1 cup fresh basil finely chopped
  • 1/2 head iceberg lettuce chopped
  • 1/2 pound bacon cooked and chopped
  • 1 small radicchio finely chopped
  • 1/2 cup green olives chopped
  • 1/2 cup hearts of palm chopped
  • 2/3 cup blue cheese crumbled
  • 4 medium white mushrooms chopped
  • 2 hard-boiled eggs chopped
  • 1/2 red onion finely chopped
  • 1 cup croutons roughly chopped
  • 1 cup French fried onions
  • 8 cherry tomatoes halved

Instructions
 

  • Whisk the sour cream, lemon juice, kosher salt, garlic powder, and finely chopped fresh basil together in a small bowl or directly in the large bowl you plan to serve the salad from until the dressing is thick and green-flecked.
  • Chop the iceberg lettuce, cooked bacon, radicchio, green olives, hearts of palm, white mushrooms, hard-boiled eggs, red onion, and croutons into small, bite-friendly pieces so you get a little of everything on each forkful.
  • Add the chopped iceberg, bacon, radicchio, olives, hearts of palm, blue cheese, mushrooms, eggs, red onion, and chopped croutons to the bowl with the basil dressing.
  • Toss the salad very well with two big spoons until every ingredient is coated in the creamy dressing, scraping up from the bottom so the bacon, olives, and blue cheese are evenly distributed.
  • Divide the salad into four portions, or for a steakhouse look, pack each portion firmly into a ring mold set on a plate and carefully lift the mold away.
  • Top each portion with French fried onions and halved cherry tomatoes just before serving so the fried onions stay crisp.

Notes

This salad is best served right after tossing. If you expect leftovers, keep the French fried onions and cherry tomatoes separate until serving; the dressed salad can be refrigerated in a covered container for about 1 day, though the iceberg will soften and the croutons will lose some crunch. Do not reheat.
Keyword bacon blue cheese salad, Copycat Steakhouse Chopped Salad, hearty dinner salad, iceberg salad, lemon basil dressing, steakhouse chopped salad
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