Steakhouse Chopped Salad
Serves 4 as a Main, 6 as a Side Dish
Ingredients
- 1 [8 oz] package of bacon I use Applegate no sugar bacon
For the Gorgonzola Vinaigrette:
- ½ cup extra virgin olive oil
- ½ cup crumbled gorgonzola cheese
- ¼ cup champagne vinegar
- ¼ cup freshly squeezed lemon juice
- 1 tsp honey
- ½ tsp kosher salt
- ½ tsp pepper
For the Salad:
- 4 cups roughly chopped romaine lettuce or 1 small head
- 4 cups roughly chopped baby spinach about 3 ounces
- 2 cups roughly chopped radicchio or ½ small head
- ¾ cups halved and very thinly sliced red onion about ½ small onion
- 1 [14oz] can drained hearts of palm thinly sliced
- 1 [14oz] can drained quartered artichoke hearts roughly chopped
- 1 cup halved cherry tomatoes
- ½ cup crumbled gorgonzola cheese
Instructions
Cook the Bacon:
- Line a large, rimmed baking sheet with parchment paper. Place the bacon in a single layer on the prepared baking sheet. Transfer to the cold oven (yes, a cold oven, not preheated). Turn the oven on 375F and cook until the bacon is crisp, 20-30 minutes.
Make the Dressing:
- Meanwhile, in a food processor or blender, combine all of the gorgonzola vinaigrette ingredients and blend until smooth. Refrigerate until ready to serve (this keeps well for about 5 days).
Make the Salad:
- In a very large bowl combine the romaine, spinach, radicchio, red onion, hearts of palm, artichokes, and tomatoes. Set aside until the bacon is ready.
- When the bacon is crisp, remove from the oven and carefully transfer to a paper towel lined plate to cool. When cool enough to handle, roughly chop the bacon into smaller pieces and add to the giant salad.
- Add desired amount of dressing to the salad and toss until the entire salad is very well coated. Add the crumbled gorgonzola cheese and gently toss once more.
- Serve and enjoy!
Notes
Serving Notes: This salad is great alone, or is great served alongside grilled steak, chicken, or seafood! I’d say it serves 4 as a main course and 6 as a side dish alongside grilled meats!