Chopped steakhouse salad

Makes 6 Servings

Ingredients

  • 2 heads Bibb or Boston lettuce, torn into bite-size pieces
  • 1/2 red bell pepper (peeled, seeded, and diced)
  • 1/2 cucumber (peeled, seeded, and diced)
  • 1/2 tomato (peeled, seeded, and diced)
  • 1/2 celery stalk, diced
  • 4 radishes, sliced thin
  • Kernels cut from 1 fresh corn ear, grilled or broiled
  • 2 tablespoons drained capers
  • 3/4 cup Red Wine Vinaigrette (directions below)
  • 1/3 cup crumbled Maytag blue cheese
  • Croutons

Directions

  1. Combine the lettuce, pepper, cucumber, tomato, celery, radishes, corn, and capers in a large bowl.
  2. Add the vinaigrette to the salad ingredients, and toss until the salad is thoroughly coated.
  3. Arrange on chilled plates and scatter the crumbled blue cheese over the salad. Top with croutons.

Red Wine Vinaigrette

Makes 2 cups

Ingredients

  • 1/2 cup red wine vinegar
  • 1 teaspoon Dijon-style mustard
  • Salt and pepper as needed
  • 3/4 cup extra virgin olive oil
  • 3/4 cup corn or safflower oil
  • 2 to 3 tablespoons minced herbs, optional

Directions

  1. Whisk together the vinegar, mustard, about 1/2 teaspoon salt, and a pinch of black pepper. Gradually whisk in the oils until they are all incorporated and the vinaigrette is smooth and lightly thickened (as the vinaigrette sits, it will start to separate).
  2. Season with additional salt and pepper, if needed.
  3. Just before serving, whisk the vinaigrette to recombine the oil and vinegar. Check the seasoning again and add the herbs, if using.

CIA FOODIES


Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette

Chopped steakhouse salad
Makes 6 Servings

Red Wine Vinaigrette

Makes 2 cups

Ingredients

  • 2 heads Bibb or Boston lettuce, torn into bite-size pieces
  • 1/2 red bell pepper (peeled, seeded, and diced)
  • 1/2 cucumber (peeled, seeded, and diced)
  • 1/2 tomato (peeled, seeded, and diced)
  • 1/2 celery stalk, diced
  • 4 radishes, sliced thin
  • Kernels cut from 1 fresh corn ear, grilled or broiled
  • 2 tablespoons drained capers
  • 3/4 cup Red Wine Vinaigrette (directions below)
  • 1/3 cup crumbled Maytag blue cheese
  • Croutons

Directions

  1. Combine the lettuce, pepper, cucumber, tomato, celery, radishes, corn, and capers in a large bowl.
  2. Add the vinaigrette to the salad ingredients, and toss until the salad is thoroughly coated.
  3. Arrange on chilled plates and scatter the crumbled blue cheese over the salad. Top with croutons.

Ingredients

  • 1/2 cup red wine vinegar
  • 1 teaspoon Dijon-style mustard
  • Salt and pepper as needed
  • 3/4 cup extra virgin olive oil
  • 3/4 cup corn or safflower oil
  • 2 to 3 tablespoons minced herbs, optional

Directions

  1. Whisk together the vinegar, mustard, about 1/2 teaspoon salt, and a pinch of black pepper. Gradually whisk in the oils until they are all incorporated and the vinaigrette is smooth and lightly thickened (as the vinaigrette sits, it will start to separate).
  2. Season with additional salt and pepper, if needed.
  3. Just before serving, whisk the vinaigrette to recombine the oil and vinegar. Check the seasoning again and add the herbs, if using.

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One Comment

  1. come2life@msn.com

    Hello,
    Thank you for this recipe.
    I love Maytag blue cheese! Oregon produces some beautiful blue cheeses but this remains one of my favorites!!!! I was excited to see a recipe with it!!!
    Jeanne

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