Recreating the Classic: Morton’s the Steakhouse Chopped Salad

I remember my first experience at Morton’s. The dimly lit dining room, the hushed conversations, the clinking of silverware against fine china – it all felt incredibly sophisticated. And then came the salad. It wasn’t just a starter; it was an event. The vibrant colors, the generous chunks of blue cheese, the perfectly crisp bacon – it was a symphony of flavors and textures that set the stage for an unforgettable meal. This chopped salad is my attempt to recreate that magic at home.

Recipe Overview

• Prep Time: 40 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Dietary Type: Gluten-Free (if using gluten-free Italian dressing mix)

Ingredients

Salad Mix:

• 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 or 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)
• ¾ cup chopped hard-cooked egg (2 large eggs, see Note in Instructions)
• ¾ cup finely minced red onion
• ¾ cup seeded chopped plum tomato

Dijon Vinaigrette (use 3/4 cup):

• ⅔ cup white balsamic vinegar
• ½ cup Dijon mustard
• 3 ½ tablespoons Italian salad dressing mix, such as Good Seasons (see Note in Instructions)
• 1 cup extra virgin olive oil

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Cutting board
• Knife
• Saucepan (for hard-boiled eggs, if needed)

Instructions

1. Prepare the vinaigrette: In a medium mixing bowl, combine the white balsamic vinegar and ⅓ cup of water.

2. Whisk in the Dijon mustard and Italian salad dressing mix until well mixed. Note: If you use Good Seasons brand mix, two packets work well.

3. Gradually add the extra virgin olive oil, whisking constantly until the dressing is emulsified, creating a smooth and unified sauce.

4. Let the dressing rest for a few minutes before using, allowing the flavors to meld together. Refrigerate the vinaigrette in a tightly-lidded glass or rigid plastic container for up to 7 days. Whisk before using.

5. Prepare the salad: Cut the iceberg lettuce and romaine lettuce into ½-inch squares. Transfer to a large mixing bowl. Tip: Use a large, sharp knife for even cuts.

6. Cut the artichoke hearts into eighths and the hearts of palm into ¼-inch-long pieces. Add them to the lettuce.

7. Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add it to the lettuce. Tip: To prevent browning, toss the avocado with a little lemon juice.

8. Crumble the blue cheese over the salad.

9. Sprinkle the bacon bits, chopped hard-cooked egg, minced red onion, and chopped plum tomato evenly over the salad.

10. Add approximately ¾ cup of the prepared Dijon vinaigrette, or to taste.

11. Gently toss the salad well to ensure all ingredients are evenly coated with the dressing.

12. Serve immediately.

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 method minimizes the chance of the eggs cracking and prevents overcooking.

Expert Tips & Tricks

• Chill your lettuce. Keeping your lettuce crisp is key to a great salad. After washing, thoroughly dry the lettuce and store it in the refrigerator in a sealed bag or container lined with paper towels to absorb excess moisture.
• Toast the bacon. For an extra layer of flavor, try toasting the bacon bits in a dry skillet over medium heat for a few minutes until they’re heated through and slightly crisper. Watch carefully to prevent burning.
• Customize the dressing. Feel free to adjust the amount of Dijon mustard or Italian dressing mix in the vinaigrette to suit your personal taste. A pinch of sugar can also balance the acidity of the vinegar.
• Make it ahead (partially). You can prepare the lettuce, artichoke hearts, and hearts of palm ahead of time and store them separately in the refrigerator. The vinaigrette can also be made a day or two in advance. However, it’s best to add the avocado, blue cheese, bacon, egg, onion, and tomato just before serving to prevent them from becoming soggy.
• Use high-quality ingredients. The better the quality of your ingredients, the better the salad will taste. Opt for fresh, ripe produce and high-quality blue cheese and bacon.

Serving & Storage Suggestions

Serve the Morton’s Chopped Salad immediately after dressing to prevent the lettuce from wilting. This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator. However, be aware that the lettuce may become slightly soggy, even when stored properly. The salad will last for up to 24 hours in the refrigerator, but is best enjoyed the same day. It is not recommended to freeze this salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	648.1 kcal	N/A
Calories from Fat	529 g	82%
Total Fat	58.9 g	90%
Saturated Fat	13.9 g	69%
Cholesterol	110.9 mg	36%
Sodium	1145.3 mg	47%
Total Carbohydrate	15.7 g	5%
Dietary Fiber	7.3 g	29%
Sugars	5.4 g	21%
Protein	18.7 g	37%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Omit the bacon for a delicious vegetarian version. Consider adding toasted walnuts or pecans for added crunch.
• Dairy-Free Option: Substitute the blue cheese with a dairy-free alternative, such as a vegan crumbled cheese or nutritional yeast flakes for a cheesy flavor.
• Different Cheese: If you’re not a fan of blue cheese, try substituting it with crumbled feta cheese, goat cheese, or sharp cheddar.
• Seasonal Vegetables: Adapt the salad to the seasons by incorporating seasonal vegetables such as grilled corn, roasted bell peppers, or sun-dried tomatoes.
• Add Protein: Enhance the protein content by adding grilled chicken, shrimp, or steak.
• Spicier Dressing: Add a pinch of red pepper flakes to the Dijon vinaigrette for a touch of heat.
• Herbs: Toss in some chopped fresh herbs like parsley, chives, or dill for a burst of freshness.

FAQs (Frequently Asked Questions)

Q: Can I make the vinaigrette ahead of time?
A: Absolutely! In fact, it’s recommended to make the vinaigrette at least a few hours in advance, or even a day or two ahead of time, to allow the flavors to meld together. Store it in an airtight container in the refrigerator and whisk before using.

Q: Can I use marinated artichoke hearts?
A: It’s best to use artichoke hearts in brine, not marinated, for this salad. Marinated artichoke hearts have a strong flavor that can overpower the other ingredients.

Q: How do I prevent the avocado from browning?
A: Toss the avocado with a little lemon juice or lime juice after cutting it to help prevent browning.

Q: Can I freeze the salad?
A: Freezing this salad is not recommended. The lettuce and other ingredients will become soggy and lose their texture when thawed.

Q: What’s the best way to crumble blue cheese?
A: Use a fork or your fingers to crumble the blue cheese into small, even pieces. For best results, use cold blue cheese.

Final Thoughts

This Morton’s the Steakhouse Chopped Salad is more than just a salad; it’s an experience. It’s a celebration of textures and flavors that will tantalize your taste buds and leave you wanting more. I encourage you to try this recipe and share your feedback. Pair it with a perfectly grilled steak for a truly unforgettable meal, or enjoy it as a light and refreshing lunch. Bon appétit!