Ruth's Chopped Salad from Ruth's Chris features fresh romaine lettuce, crisp cucumbers, diced tomatoes, red onions, blue cheese crumbles, and chopped hard-boiled eggs, all tossed in a tangy vinaigrette, creating a vibrant and flavorful medley of textures and tastes.
Equipments
- Cutting board
- Chef’s knife
- Salad bowl
- Mixing spoon or salad tongs
- Small bowl (for vinaigrette)
- Whisk
- Measuring spoons/cups
- Egg slicer or knife (for hard-boiled eggs)
Ingredients
- 1 head romaine lettuce
- 1 cucumber
- 2 tomatoes
- 1 small red onion
- 1/2 cup blue cheese crumbles
- 3 hard-boiled eggs
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt
- Black pepper
When selecting ingredients for Ruth's Chopped Salad, choose fresh, crisp romaine lettuce and firm cucumbers to ensure optimal texture. Use ripe but firm tomatoes and a small red onion to balance sweetness with a mild bite. Blue cheese crumbles should be of high quality to provide a rich, tangy flavor without overpowering the salad. Hard-boiled eggs must be cooked just right, firm but not overcooked, for the best creamy texture. Your homemade Ruth's Chopped Salad from Ruth's Chris copycat menu will capture the vibrant and flavorful experience of the original dish.
Instructions
- Wash and dry romaine lettuce, cucumber, and tomatoes.
- Chop romaine lettuce into bite-sized pieces.
- Peel and dice cucumber.
- Dice tomatoes.
- Peel and finely dice red onion.
- Slice or chop hard-boiled eggs.
- Place lettuce, cucumber, tomatoes, onion, blue cheese crumbles, and hard-boiled eggs into a large salad bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make vinaigrette.
- Pour vinaigrette over salad ingredients.
- Toss salad gently with salad tongs or mixing spoon until well combined and evenly coated.
- Serve immediately.
Substitution
Ruth's Chopped Salad from Ruth's Chris copycat menu combines fresh romaine lettuce, crisp cucumbers, diced tomatoes, red onions, blue cheese crumbles, and chopped hard-boiled eggs with a tangy vinaigrette. If blue cheese is unavailable or too strong for your taste, feta cheese can be substituted for a milder flavor while maintaining the creamy texture. When preparing hard-boiled eggs, using an egg slicer ensures uniform pieces, but a sharp knife works well if you don't have one on hand. You can easily adjust the vinaigrette by swapping red wine vinegar with apple cider vinegar or lemon juice based on your pantry choices. Make sure to toss the salad gently to coat all ingredients evenly without bruising the lettuce.
Tips
Make sure to thoroughly wash and dry all fresh produce to avoid watery salad and maintain crispness. When chopping the romaine lettuce and vegetables, aim for uniform bite-sized pieces for even texture and balanced flavor in every forkful. Whisk the vinaigrette ingredients well to fully emulsify the dressing, ensuring it coats the salad evenly without pooling at the bottom. Your hard-boiled eggs should be cooled completely before slicing to keep firm pieces that won't crumble into the salad.
Nutritions
Ruth's Chopped Salad offers a nutritious blend of fresh vegetables and protein sources, providing a balanced mix of vitamins, minerals, and healthy fats. Romaine lettuce is rich in vitamin K and folate, while cucumbers and tomatoes contribute antioxidants and hydration. The blue cheese crumbles add calcium and flavor, though they also bring saturated fat and sodium into the mix. Your hard-boiled eggs supply high-quality protein and essential nutrients like vitamin B12 and choline, making this salad both satisfying and nutrient-dense.
Storage
To keep Ruth's Chopped Salad fresh, store the salad components separately in airtight containers in the refrigerator, especially keeping the vinaigrette away from leafy greens to avoid wilting. Hard-boiled eggs should be refrigerated within two hours of preparation and consumed within one week for safety and optimal freshness. When ready to serve, combine the vinaigrette with the salad ingredients to maintain the vibrant textures and flavors you enjoy.
Variation or Alternatives
You can substitute feta cheese for blue cheese crumbles to create a milder and less pungent flavor profile in Ruth's Chopped Salad. Swap red wine vinegar with freshly squeezed lemon juice for a brighter, citrusy vinaigrette variation that enhances freshness. Try roasting the tomatoes before dicing to add a subtle smoky depth and sweetness that contrasts the crisp romaine and cucumbers. For a protein boost, replace hard-boiled eggs with grilled chicken slices or chickpeas for a nutritious twist.
Allergies
Ruth's Chopped Salad contains common allergens such as eggs and blue cheese, which may pose risks for individuals with egg or dairy allergies. The vinaigrette includes Dijon mustard, which can trigger mustard allergies in sensitive people. Your best option is to inform the restaurant about any allergies to ensure safe ingredient substitutions.
Why this recipe?
Ruth's Chopped Salad from Ruth's Chris restaurant is highly favored for its fresh, crisp ingredients combined with a perfectly balanced vinaigrette that enhances every bite. The salad's mix of romaine, iceberg, tomatoes, cucumbers, and cheeses creates a satisfying texture and flavor profile that appeals to health-conscious diners and food enthusiasts alike. Your attempt at a copycat version is worth it because replicating this iconic dish allows you to enjoy a gourmet experience at home, tailored to your taste preferences and dietary needs. Mastering this salad can elevate your culinary skills and impress guests with a classic, restaurant-quality dish.