Ruth's Chris Chop Salad

prep 20 min
× 4
This is complex salad with many textures, flavors, and layers. It's a bit of work to put together, but an absolute delight to eat.

1

  • ¼ cup
    basil leaves (dried)
  • 4 tbsp
    lemon juice
  • ½ tsp
    salt
  • 1 tsp
    garlic powder
Put all the ingredients in a blender and purée. Allow to chill in the refrigerator overnight.

2

  • 8 cups
    lettuce, iceberg (sliced thin)
  • 1 cup
    spinach, baby
  • ½ cup
    onion, red (diced)
  • 6 oz
    mushrooms, white (quartered)
  • 4
    eggs (hard-boiled, sliced)
  • ½ lb
    bacon (cooked crispy, crumbled)
  • 14 oz
    heart of palm (chilled, sliced)
  • 1 cup
    cheese, gorgonzola (crumbled)
  • ½ cup
    croutons
  • 10
    tomatoes, cherry (halved)
  • ½ cup
    crispy fried onions
In a large salad bowl, layer the ingredients in order: lettuce, spinach, red onion, olives, mushrooms, hearts of palm, eggs, and bacon. Top with crispy onions, gorgonzola, and bacon bits. Chill for at least 10 minutes.

3

Drizzle the dressing over the salad just before serving.
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