This salad is an explosion of bright tangy lemony flavors partnered with the juxtaposition of crunch and creamy. It is satisfying on every level and even a bit nostalgic.  The recipe below is my approximation of the Ruth Chris Chopped Salad. The most important component of this salad is the dressing. Fortunately, it’s also the easiest part of making the salad.

Servings: 5

INGREDIENTS

Salad Dressing:

• ½ cup sour cream
• 2 fresh lemons juiced
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• 1 cup basil fresh and finely chopped

Salad:

• ½ head Iceberg lettuce chopped
• 6 slices bacon cooked and chopped
• 1 small radicchio chopped or 1 cup arugula
• 1 cup croutons chopped
• ½ cup green olives chopped
• ½ cup heart of palm chopped
• ⅔ cup blue cheese crumbled
• 4 medium mushrooms chopped
• 2 boiled eggs chopped
• ½ red onion minced

Topping-Garnish:

• 1 cup crunchy fried onions
• 8 cherry tomatoes halved

STEPS

Salad Dressing:

1. Mix all the salad dressing ingredients together and set aside.

Salad:

1. Gently mix all of the ingredients together except for the crispy fried onions and cherry tomatoes.
2. Pour salad dressing over the salad and mix together until thoroughly combined.
3. Divide salad between 4 plates and top with crispy fried onions and garnish with cherry tomatoes.
4. OR place the metal salad ring mold on the salad plate and fill it with salad. Then with the bottom of a glass, gently tap the salad down to compress it. This will help it keep its shape.
5. Remove the glass and top the salad with crispy onions. Then using the bottom of the glass again to keep the salad on the plate, bring the ring up, and remove the ring.
6. Garnish with tomatoes.