Chop House Salad from Ruth's Chris features a vibrant mix of crisp iceberg lettuce, fresh tomatoes, red onions, cucumbers, blue cheese crumbles, and crunchy bacon bits, all tossed in a tangy red wine vinaigrette, delivering a refreshing and flavorful experience.
Equipments
- Chef’s knife
- Cutting board
- Salad mixing bowl
- Salad tongs
- Small bowl (for vinaigrette)
- Whisk
- Measuring cups
- Measuring spoons
- Serving plates/bowls
Ingredients
- 1 head iceberg lettuce
- 2 medium tomatoes
- 1 small red onion
- 1 cucumber
- 1/2 cup blue cheese crumbles
- 1/2 cup cooked bacon bits
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt
- Black pepper
When preparing your Chop House Salad, make sure to choose a crisp, fresh head of iceberg lettuce as it forms the base of the salad's texture. Opt for ripe tomatoes and a firm cucumber to maintain the salad's refreshing crunch. Blue cheese crumbles add a tangy richness, so select high-quality cheese to enhance flavor. Use cooked bacon bits that are crispy for the perfect savory bite, and adjust the red wine vinaigrette seasoning with care to balance tanginess and sweetness. Your homemade Chop House Salad from Ruth's Chris copycat menu will deliver an authentic taste and vibrant presentation.
Instructions
- Wash and dry all vegetables.
- Chop iceberg lettuce into bite-sized pieces.
- Dice tomatoes.
- Thinly slice red onion.
- Slice cucumber into half-moons.
- Place chopped lettuce, tomatoes, red onion, and cucumber into salad mixing bowl.
- Add blue cheese crumbles and cooked bacon bits to the bowl.
- In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, honey, salt, and black pepper to make vinaigrette.
- Pour vinaigrette over salad ingredients.
- Toss salad gently using salad tongs until evenly coated.
- Transfer to serving plates or bowls.
Substitution
Chop House Salad from Ruth's Chris copycat menu combines crisp iceberg lettuce, juicy tomatoes, red onions, cucumbers, blue cheese crumbles, and bacon bits with a tangy red wine vinaigrette. You can substitute iceberg lettuce with romaine or butter lettuce if you prefer a different texture or flavor. If blue cheese is unavailable or you dislike its strong taste, feta or goat cheese make excellent alternatives. Use turkey bacon or omit bacon altogether for a leaner version without sacrificing crunch. When whisking the vinaigrette, adjust the honey and mustard levels to balance sweetness and tanginess according to your taste.
Tips
Ensure all vegetables are thoroughly washed and dried to prevent a soggy salad. Use a sharp chef's knife for clean cuts, which helps maintain the texture and appearance of the iceberg lettuce and other vegetables. When whisking the vinaigrette, combine the red wine vinegar, olive oil, Dijon mustard, honey, salt, and black pepper gradually to emulsify the dressing properly. Toss your salad gently with salad tongs to evenly distribute the vinaigrette without bruising the ingredients.
Nutritions
The Chop House Salad from Ruth's Chris offers a balanced mix of nutrients, featuring iceberg lettuce which provides hydration and fiber, and tomatoes rich in vitamin C and antioxidants. Red onions and cucumbers add additional vitamins and minerals while contributing to the salad's crunch and freshness. Blue cheese crumbles supply calcium and protein, though they also add saturated fats, while bacon bits contribute a savory flavor with protein and sodium. Your choice of olive oil in the vinaigrette boosts heart-healthy monounsaturated fats, making this salad a flavorful yet nutritious option.
Storage
Store any leftover Chop House Salad in an airtight container to maintain freshness. Keep the salad refrigerated and consume within 1-2 days to ensure the iceberg lettuce and fresh vegetables retain their crisp texture. To prevent sogginess from the red wine vinaigrette, you can store the dressing separately and add it just before serving your next meal.
Variation or Alternatives
Swap iceberg lettuce with romaine or mixed greens for a different texture and slightly more nutritional value. Replace blue cheese crumbles with feta or goat cheese if you prefer a milder or creamier flavor. Use balsamic vinegar instead of red wine vinegar to add a sweeter, richer vinaigrette profile. You can crisp up bacon on the stovetop yourself to control seasoning and texture, ensuring every bite complements your salad perfectly.
Allergies
The Chop House Salad from Ruth's Chris contains blue cheese crumbles, which pose a risk for individuals allergic to dairy or mold-related allergens. Bacon bits may also trigger reactions in people sensitive to pork or preservatives commonly used in processed meats. Your red wine vinaigrette includes Dijon mustard, an ingredient that can cause allergic responses in mustard-sensitive individuals.
Why this recipe?
The Chop House Salad at Ruth's Chris features crisp iceberg lettuce, cherry tomatoes, radishes, and chopped eggs, creating a refreshing base rich in texture and flavor. Its signature, creamy blue cheese dressing enhances the salad with tangy, savory notes that attract salad enthusiasts. Making a copycat version allows you to enjoy this gourmet experience at home, controlling ingredient quality and customizing flavors to suit Your taste. This salad's balanced mix of fresh vegetables and bold dressing offers a well-rounded, satisfying dish worth recreating.