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Morton’s Chopped Salad with Dijon Vinaigrette

August 7th, 2009


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

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.


Filed under: Salads



2 responses so far

  • 1 Carrie Aug 12, 2009 at 8:38 am

    I would love to have this for lunch today! I love the different flavors of artichokes/hearts of palm. It sound so fresh and delicious.

  • 2 Sara @ Our Best Bites Aug 12, 2009 at 11:02 am

    I love all of that stuff- especially hearts of palm. Looks fantastic!

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