Steakhouse Chopped Salad

Steakhouse Chopped Salad in a pink bowl.

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5 from 7 votes

Serves 4 as a Main, 6 as a Side Dish

Prep Time15

Cook Time30

Author: Alex Snodgrass

Ingredients

1 (8-ounce) package bacon

For the Gorgonzola Vinaigrette:

1/2 cup extra virgin olive oil
1/2 cup crumbled gorgonzola cheese
1/4 cup champagne vinegar
1/4 cup freshly squeezed lemon juice
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Salad:

4 cups roughly chopped romaine lettuce
4 cups roughly chopped baby spinach (about 3 ounces)
2 cups roughly chopped radicchio (about 1/2 small head)
3/4 cup halved and very thinly sliced red onion (from about 1/2 small onion)
1 (14-ounce) can drained hearts of palm, thinly sliced
1 (14-ounce) 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 375℉ and cook until the bacon is crisp, 20 to 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 served alongside grilled steak, chicken, or seafood! It can serve 4 as a main course and 6 as a side dish alongside grilled meats!

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