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LEMON BASIL DRESSING
In a small bowl, mix together 1/2 cup sour cream, the juice of 1 lemon, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1/2 cup finely chopped fresh basil.

RUTH CHRIS CHOPPED SALAD INGREDIENTS
Chop 1/2 head of Iceberg lettuce, 1 radicchio, 1 cup croutons, 1/2 red onion minced, and 5 strips of crispy applewood smoked bacon into 1/2 inch pieces.
Chop the following items 1/4 inch: 1/2 cup chopped green olives, 1/4 cup chilled hearts of palm (rinsed & well drained), 1 cup fresh mushrooms, and 2 eggs hard-boiled.
Mix the chopped ingredients in a large bowl with 2/3 cup packed crumbled blue cheese. Set this aside until ready to assemble the salad.

ASSEMBLE THE SALAD
Gently fold the dressing into the salad body.
Plate the salad onto small plates and top with crunchy fried onions (the kind mom would top her Thanksgiving green bean casserole dish with).
Garnish with halved cherry tomatoes.

SMART SALAD SUBSTITUTIONS
Here are a few of my favorite substitutions:

Kosher salt – if you only have iodized clabor girl table salt, use 1/4 teaspoon. Taste and continue to season little by little. Table salt is MUCH saltier than kosher salt.
Garlic powder – use 1 small clove of fresh garlic finely minced.
Iceberg lettuce – boy choy is a great subsitute for iceberg. It’s very mild in flavor and super crunchy!
Green olives – use equal amounts of chopped capers. Make sure you rinse them.
Radicchio – I don’t think I’ve EVER found this in our local rural grocery store. Which is too bad because it’s a beautiful purple and white leafy veggie that’s quite tasty. However, some good bitter substitutions are equal parts of any of the following: endive, arugula (rocket), or watercress.

This is hands down, the best salad to make when having guests over for dinner. Prep all the ingredients 2 days ahead of time. In other words, make the dressing and chop all the veggies except for the lettuce and bacon. For best results, keep everything separate until the day you plan to serve it.

Up to 3 hours before dinner, chop the lettuce and bacon and combine everything together except for the crunchy fried onions. Then plate the salads and garnish them with halved tomatoes. Add the fried onions right before serving.

Nutrition
Calories: 427kcal | Carbohydrates: 26g | Protein: 14g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1300mg | Potassium: 946mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1138IU | Vitamin C: 36mg | Calcium: 187mg | Iron: 2mg

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Thanks for hanging out with me and have FUN in your kitchen!

0:00 Intro
0:40 Salad Ingredients
1:22 Creamy Lemon Basil Salad Dressing
2:30 Free Form Salad
2:57 How to Make a Stacked Salad
3:48 Tasting the Salad

#choppedsalad #ruthchrischopsalad #ruthchrissalad

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