Morton's The Steakhouse Chopped Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 to prepare vinaigrette: in a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• 2 whisk the mustard and salad dressing mix until well mixed.
• 3 add the olive oil and whisk until the dressing is emulsified.
• 4 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.
• 5 note: if you use good seasons brand mix, two packets work well.
• 6 to prepare salad: cut the iceberg and romaine lettuces into ½-inch squares. transfer to a large mixing bowl.
• 7 cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
• 8 peel the avocado and remove the pit. cut the avocado into ½-inch cubes and add to the lettuce.
• 9 crumble the blue cheese over the salad. sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
• 10 add the vinaigrette, toss well, and serve.
• 11 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.