CHOPPED SALAD
Morton's Steakhouse Recipe
Serves 6-8
Salad:
Serves 6-8
Salad:
1 medium
head iceberg lettuce, washed and dried
1 medium
head romaine lettuce, washed and dried
10 to 12
frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces
drained)
1 cup
hearts of palm (about 12 ounces drained)
1 avocado
6 ounces
blue cheese
12 to 14 crumbled, crisp-cooked bacon strips
3/4 cup
chopped hard-cooked eggs (2 large eggs; see Note)
3/4 cup
finely minced red onion
3/4 cup seeded, chopped plum tomato
3/4 cup seeded, chopped plum tomato
3/4 cup
Dijon Vinaigrette (recipe follows)
Dijon
Vinaigrette:
2/3 cup
white balsamic vinegar
1/2 cup
Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, (such as Good Seasons)
1 cup
extra virgin olive oil
For the Salad: Cut the
iceberg and romaine lettuces into 1/2 inch squares. Transfer to a large mixing
bowl. Cut the artichoke hearts into eighths and the hearts of palm into
1/4-inch-long pieces and add to the lettuce. Peel the
avocado and remove the pit. Cut the avocado into 1/2 inch cubes and add to the
lettuce. Crumble
the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion,
and tomato over the salad. Add the vinaigrette, toss well, and serve.
Note: To
hard cook eggs, put them in a saucepan with cold water to cover. Bring to a
boil over medium-high heat. Cover, remove from the heat, and set aside for 15
minutes, during which time the eggs will harden. This is a better method than
cooking the eggs in boiling water. There is less chance of the eggs cracking.
For the dressing: In a
medium mixing bowl, combine the vinegar and 1/3 cup cup of water. Whisk the
mustard and salad dressing mix until well mixed. Add the olive oil and whisk
until the dressing is emulsified.
Let the
dressing rest for a few minutes before using so that the flavors can blend.
Refrigerate in a glass jar with a tight lid or a rigid plastic container for up to 7
days and whisk before using.
Maybe a little less mustard but this is WONDERFUL!!
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