Jul 09 2026
Restaurants›Black & Blue Steak and Crab, Buffalo NY›Chopped Recipe

Chopped Recipe

Inspired by Black & Blue Steak and Crab, Buffalo NY
Time30m
Serves4

chopped romaine, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette

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Ingredients

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Salad Base

Toppings

Dressing

Method

Preparing the Salad

  1. 1

    Chop the Salad Ingredients

    Rinse and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large mixing bowl.

  2. 2

    Prepare the Cucumbers and Tomatoes

    Slice the cucumber and tomatoes into small cubes. Add them to the bowl with the romaine.

  3. 3

    Slice the Red Onion

    Peel and thinly slice the red onion. Add it to the salad bowl.

Cooking the Toppings

  1. 4

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Remove from skillet, chop into small pieces, and set aside.

  2. 5

    Toast the Chickpeas

    In the same skillet, drain and rinse the chickpeas. Add them to the skillet and toast for about 5-7 minutes until golden brown, stirring occasionally. Set aside.

Making the Dressing

  1. 6

    Combine Dressing Ingredients

    In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

Assembling the Salad

  1. 7

    Combine All Ingredients

    In the large mixing bowl with the chopped vegetables, add the toasted chickpeas, bacon pieces, and blue cheese.

  2. 8

    Dress the Salad

    Drizzle the sweet & sour vinaigrette over the salad. Toss gently to combine all ingredients.

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