Barton G. Chopped Salad Recipe

Prepare lettuces

Wash all lettuces thoroughly in cold water. Spin or pat dry until no excess moisture remains. Stack leaves and finely chop into approximately 1/2-inch pieces. Place chopped curly leaf, romaine and baby head lettuces in a large mixing bowl.

Prepare cucumber and tomatoes

Trim the cucumber, halve lengthwise and scoop seeds if very watery. Dice into 1/4- to 1/2-inch pieces. Quarter the Campari tomatoes (or halve smaller ones) and add to the bowl.

Slice onion and avocado

Thinly slice the sweet red onion and separate into rings; add to the bowl. Halve, pit and dice the avocado into 1/2-inch pieces and hold aside to add just before serving to prevent excess mashing.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces. Alternatively use pre-cooked bacon warmed and chopped. Reserve for topping.

In a blender or food processor combine mayonnaise, Greek yogurt, parsley, chives, tarragon (if using), lemon juice, white wine vinegar, anchovy paste (if using), minced garlic, olive oil, salt and pepper.

Blend until smooth and bright green, stopping to scrape down the sides once or twice. Taste and adjust seasoning with additional lemon juice, salt or pepper as needed. If the dressing is too thick, thin with 1–2 teaspoons water or additional olive oil to reach a pourable but creamy consistency.

Add the diced cucumber, Campari tomatoes and thinly sliced red onion to the bowl with the chopped lettuces. Gently fold to combine.

Add the diced avocado and most of the chopped bacon to the salad bowl, reserving a small handful for garnish. Drizzle about 1/2 cup (or to taste) of the Green Goddess dressing over the salad and toss gently but thoroughly to coat all ingredients. Add more dressing if desired.

Taste and adjust: season with additional salt, pepper or a squeeze of lemon if needed.

Transfer salad to a serving bowl or divide among plates. Sprinkle the reserved chopped bacon over the top, and if desired drizzle with a teaspoon of extra-virgin olive oil and serve with lemon wedges on the side.