Morton’s happens to be my favorite steakhouse. Actually, you can find us most holidays and special occasions celebrating at the Chicago institution. I love their steak but only require a few nibbles because I save room for their salad, sides and dessert. The chocolate souffle is too die for.
The chopped salad is better than a cobb salad. Artichoke hearts, hearts of palm, blue cheese, bacon, chopped egg, purple onion, tomato and avocado- oh my. Be forewarned…This recipe from the KY Beef Council’s vinaigrette makes a gallon so either tweak the recipe for an individual serving or keep the remaining dressing in a canning jar in the fridge.
I love canning jars. They keep liquids air tight and they emulsify the dressing more consistently than with a whisk. They’re also really cute to look at and inexpensive.
Chopped Salad with Dijon Vinaigrette
5 oz. Salad greens
2 oz. Artichoke Hearts, (cut in 1/8ths)
2 oz. Hearts of Palm, (cut into 10 pieces)
3 Tbsp Blue cheese
3 Tbsp Bacon, chopped
3 Tbsp Egg, pasteurized, chopped
3 Tbsp Onion, purple, 1/4 diced
3 Tbsp Tomato, chopped
1 Avocado, chopped
2 oz. Dijon Vinaigrette
10 oz. Vinegar; White, Balsamic Roland
5 oz. Water
1 8 oz. Jar Dijon Mustard
1 3.5 oz. Packet Italian Dressing Mix
8 oz. Extra Virgin Olive Oil
Chop Salad Greens in 1/2 inch pieces
Place chopped Salad Greens in medium stainless steel mixing bowl.
Add remaining ingredients to the bowl and toss until ingredients and dressing are mixed well.
Mound salad onto plate.