Chopped Salad Recipe

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. Lay 6 bacon slices on a sheet pan lined with foil or directly in a cold skillet. Cook in oven 12–18 minutes until crispy (time varies by thickness) or fry over medium heat until crisp. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces.

Hard boil eggs

Place 4 large eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover, remove from heat and let sit 9–11 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter (or chop) eggs.

Prepare produce

Wash and dry 6 cups chopped romaine. Thinly slice 1/2 cup red onion. Halve 1.5 cups cherry tomatoes. Finely chop 2 tablespoons chives or parsley if using.

Assemble salad

In a large mixing bowl, combine the chopped romaine (6 cups), halved tomatoes (1.5 cups), sliced red onion (1/2 cup), chopped bacon (from earlier) and 1 cup shredded Mexican blend cheese. Gently toss to distribute ingredients. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting as desired. Top with quartered or chopped hard-boiled eggs and sprinkle the chopped chives/parsley over the salad.

Serve

Divide salad among 4 plates or bowls. Offer dressing on the side (herb ranch or blue cheese) so guests can add as desired.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt) and 1/4 cup buttermilk until smooth in a small bowl. Stir in 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh parsley, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Adjust thickness with more buttermilk (1 tsp at a time) if needed. Chill at least 15 minutes for flavors to meld. Taste and adjust seasoning before serving.

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt) and 2 tablespoons milk or buttermilk. Stir in 1/2 cup crumbled blue cheese, 1 teaspoon lemon juice or white wine vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mash some of the blue cheese into the dressing for flavor while leaving some larger crumbles for texture. Chill 10–15 minutes before serving. Adjust thickness with additional milk, 1 teaspoon at a time.