Chopped Salad

CHOPPED SALAD

Morton's Steakhouse Recipe

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 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.