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Homemade Ruth's Chris Chopped Salad

A rich, crisp, and flavorful copycat steakhouse chopped salad loaded with bacon, blue cheese, and tossed in a bright lemon basil dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Steakhouse
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head Iceberg lettuce chopped
  • 8 slices thick-cut bacon cooked and crumbled
  • 1 cup blue cheese crumbles
  • 1 medium red onion diced
  • 2 large Roma tomatoes seeded and diced
  • 1 cup white mushrooms sliced
Lemon Basil Dressing
  • 0.5 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 2 tbsp fresh basil minced
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • Large mixing bowl
  • Chef's Knife
  • Cutting board
  • Mason jar or small whisking bowl

Method
 

  1. Bake bacon in a 400°F oven for 15-20 minutes until crispy. Cool and crumble.
  2. Chop the lettuce, dice the red onion, slice the mushrooms, and seed and dice the tomatoes. Place all into a large mixing bowl.
  3. Add the crumbled bacon and blue cheese to the vegetable bowl.
  4. In a mason jar or small bowl, combine lemon juice, olive oil, basil, Dijon, garlic, salt, and pepper. Shake or whisk vigorously until emulsified.
  5. Pour the dressing over the salad ingredients and toss thoroughly to coat.
  6. Serve immediately on chilled plates.

Notes

Be sure to remove the seeds from the tomatoes so the salad does not get watery.