Chopped Salad Recipe

Cook bacon

Place bacon slices in a cold skillet, then set over medium heat. Cook, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain and cool. When cool, chop into 1/2-inch pieces.

Prepare eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9 minutes for fully set yolks. Transfer to an ice bath for 5 minutes, then peel and quarter or chop into bite-size pieces.

Prep vegetables and cheese

Wash and thoroughly dry the baby leaves. Halve the grape tomatoes. Pit the avocado, remove the flesh and chop into 1/2-inch pieces; toss immediately with a tiny squeeze of lemon juice (from the dressing ingredients) or a sprinkle of salt to slow browning. Cut cheddar into small cubes or shred so it mixes well (about 1 cup). If using, thinly slice red onion into half-moons and separate into rings.

Assemble salad

In a large bowl, roughly chop the baby leaves into bite-size pieces if desired (for a true chopped salad, run a knife a few times through the leaves). Add the chopped bacon, chopped eggs, avocado, cheddar, grape tomatoes, and red onion. Gently toss to combine. Season with 1/2 tsp salt and 1/2 tsp black pepper, then toss again.

In a small bowl or jar, combine 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1/2 tablespoon fresh lemon juice, and 1/2 teaspoon minced garlic. Whisk or shake to combine.

Slowly stream in 3 tablespoons extra-virgin olive oil while whisking (or add olive oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting honey or vinegar to balance sweetness/acidity as desired.

Pour dressing over the assembled salad just before serving (start with about 3–4 tablespoons). Gently toss to coat all ingredients. Taste and add more dressing, salt, or pepper if needed.