Chopped Salad Recipe

Cook bacon

Preheat oven to 200°C (400°F) or use a skillet. Place bacon strips on a rimmed baking sheet lined with foil (or in a cold skillet). Bake for 12–18 minutes until crisp, or cook over medium heat turning occasionally until crisp. Transfer bacon to paper towels to drain and cool, then chop into 1/2‑inch pieces.

Hard‑boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then turn off heat and cover. Let sit 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel, and chop into quarters or rough chop.

Prepare vegetables and cheese

Rinse and spin or pat dry the baby leaves. Halve the grape tomatoes. Cut the avocado in half, remove pit, scoop out flesh and cut into 1/2‑inch cubes; immediately toss with a tiny squeeze of lemon juice (from the dressing amount) to slow browning. Coarsely chop or cube the cheddar into about 1/2‑inch pieces. If using chives, finely chop.

Assemble salad

In a large bowl place the baby leaves. Add chopped bacon, chopped eggs, avocado cubes, cheddar pieces, and halved grape tomatoes. Toss gently to combine so avocado remains intact but distributed. Reserve a small amount of bacon (1 tablespoon) and a few tomato halves for garnish if desired.

In a small bowl or jar combine Dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper. Whisk or shake until uniform.

Slowly stream in the olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust: add more honey for sweetness, more vinegar for tang, or a pinch more salt if needed.

Just before serving, pour about half the dressing over the salad and toss gently to coat. Add additional dressing to taste (reserve some for those who prefer less). Transfer to a serving platter or individual bowls and garnish with reserved bacon, a few tomato halves, and chopped chives.