How to make RUTH'S CHRIS STEAK HOUSE'S | Chop Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier due to its higher monounsaturated fat content, while canola oil is more budget-friendly.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers additional flavor and potential health benefits, while white vinegar is a cost-effective option.

Preheat the oven to 400 degrees and bake the bacon until crispy.

Slice onions very thin and soak in buttermilk mixed with hot sauce.

Prepare a large mixing bowl for the salad.

Julienne the iceberg lettuce to make about 4 cups.

Julienne 1/2 cup of radicchio, removing the core.

Julienne 1/2 cup of baby spinach, stacking leaves and rolling them before slicing.

Slice 1/4 cup of red onion for the salad.

Drain and chop 1/2 can of hearts of palm.

Dice 2 hard-boiled eggs.

Dice 3 ounces of white button mushrooms, cleaning them with a brush or towel.

Chop 1/4 cup of green olives (Castle Vetrano).

Crumble 1/2 cup of blue cheese and add to the salad.

Add 2/3 cup of croutons to the salad.

Make the dressing by whisking together 1 cup of mayonnaise, 1 cup of sour cream, 1/4 cup of fresh basil, salt, and pepper.

Prepare the dredge for the onions with 1/2 cup cornmeal, 1/2 cup flour, salt, and pepper.

Drain the soaked onions and coat them in the dredge mixture.

Heat canola oil in a stainless steel pan to about 350 degrees and fry the onions until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary