Steve said those thrilling words to me last week at church, "So, what do you think makes that salad so good???" I took that as a challenge and when asked to bring salad, I thought Easter would be a perfect celebration to discover why this salad, above all others, has unusual powers over men who love steak.
I unearthed the recipes online and went to task. This salad is quite lengthy in it's ingredient list, so it isn't for a weeknight recipe. Make it for when you want your man to talk about how good your vegetables are, not "Where's the meat?"
Ruth's Chris Chopped Salad
makes enough for 12
1 head radicchio, sliced thinly
1 head romaine lettuce, sliced thinly
1 head iceberg lettuce, sliced thinly
1 small bag baby spinach, sliced thinly
1 small bunch of flat leaf parsley, thinly sliced
12 basil leaves, chiffonade (rolled together then thinly sliced)
6 oz bleu cheese, crumbled
3 hardboiled eggs, diced
6 oz artichoke heart (or hearts of palm), diced
1 lb bacon, fried and crumbled
6 oz green olives, thinly sliced
1 bunch green onions, sliced thinly on bias (or red onion)
1 pound button mushrooms, sliced thinly
1 bag unseasoned croutons
2 cups crispy onions
Lemon Basil Dressing
3/4 cup vegan mayonnaise
1/4 cup olive oil
1/4 cup red wine vinegar
2 tsp. sugar
Juice of 1 lemon
zest of 1/2 lemon
1/4 cup water
1/2 cup basil chiffonade
1/4 cup cup thinly sliced green onions
1 tsp salt
fresh ground pepper to taste
-- Blend in a blender until combined.
The variations I took on this dish were the green onions for red onions (texture choice), addition of parsley, a dressing of my own making and spicy jalepeno green olives for some zing to cut through the creaminess. I also cheated and used canned fried onions because I don't have a deep-fat fryer and it isn't worth it to fry anything in an apartment. I would smell it for 2 weeks.