Morton's the Steakhouse Chopped Salad

Name: Morton's the Steakhouse Chopped Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 medium head iceberg lettuce, washed and dried; 1 medium head romaine lettuce, washed and dried; 10 -12 frozen artichoke hearts (in brine, not marinated, about 12 ounces drained) or 10 -12 canned artichoke hearts (in brine, not marinated, about 12 ounces drained); 1 cup hearts of palm (about 12 ounces drained); 1 avocado; 6 ounces blue cheese, such as Saga, Maytag (1 cup) or 6 ounces gorgonzola, crumbled (1 cup); 12 -14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits); 3/4 cup chopped hard-cooked egg (2 large eggs, see Note); 3/4 cup finely minced red onion; 3/4 cup seeded chopped plum tomato; 2/3 cup white balsamic vinegar; 1/2 cup Dijon mustard; 3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see Note); 1 cup extra virgin olive oil

Submitted by Cook4_6

"Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed."

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photo by appleydapply

Ready In:: 40mins
Ingredients:: 14
Serves:: 6-8

ingredients

Salad Mix
1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 -12 frozen artichoke hearts (in brine, not marinated, about 12 ounces drained) or 10 -12 canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or 6 ounces gorgonzola, crumbled (1 cup)
12 -14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
³⁄₄ cup chopped hard-cooked egg (2 large eggs, see Note)
³⁄₄ cup finely minced red onion
³⁄₄ cup seeded chopped plum tomato
Dijon Vinaigrette (use 3/4 cup)
²⁄₃ cup white balsamic vinegar
¹⁄₂ cup Dijon mustard
3 ¹⁄₂ tablespoons Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra virgin olive oil

directions

To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
Whisk the mustard and salad dressing mix until well mixed.
Add the olive oil and whisk until the dressing is emulsified.
Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
Note: If you use Good Seasons brand mix, two packets work well.
To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
Add the vinaigrette, toss well, and serve.
Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

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Reviews

Great!!! I loved the dressing, but can see how some might find the mustard over powering.... try adding honey to the vinaigrette or using a store made honey-mustard dressing.. Great salad!!! YUM!

eg4cg
We went to Mortons for our anniversary dinner last week and it was memorable and delicious. I thought i would try this salad as I loved the restaurant salad. This was good,but it would have been delicious had I added the water to the dressing. It is not in the ingredients list but it is in the directions(which i didn't read). I'm sure it is a great dupe for the real Mortons salad if the ingredients list was complete. It was ok but really tangy which was expected since an ingredient was missing. Not an inexpensive or easy salad to make...I hope you fix that recipe for the next person who wants to make it.

Anonymous
This is an awesome salad. My husband and I eat this almost every night. My husband loves the dressing but I actually eat it without the dressing and it still tastes great and cuts out most of the calories

cluas
This was a great salad; it was similar to a Cobb salad but with some nice additions. I only gave it 4 stars because the dressing was too mustard-y and overpowered the flavors in the salad. I will definitely use these salad ingredients again, but with a more subtle dressing.

appleydapply

RECIPE SUBMITTED BY

Cook4_6

United States

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.

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