The Chophouse Recipe

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, turn off heat, cover pan, and let sit 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve or quarter.

Prepare vegetables

Rinse and dry the spring mix thoroughly (use a salad spinner or paper towel). Halve the cherry tomatoes. Peel the English cucumber if desired, then slice lengthwise and cut into 1/4-inch half-moons to equal about 1/2 cup. Drain Kalamata olives if packed in brine. Slice pepperoncini lengthwise or leave whole depending on preference.

In a large salad bowl, combine the spring mix, cherry tomatoes, cucumber slices, Kalamata olives, and pepperoncini. Gently toss to distribute ingredients evenly.

Combine acidic ingredients

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, pepper, or a touch more honey or vinegar as desired.

Right before serving, drizzle about half of the vinaigrette (approximately 1.5 tbs) over the salad and toss gently to coat the greens and vegetables evenly. Add more dressing to taste, but avoid overdressing.

Arrange the halved or quartered hardboiled eggs on top of the tossed salad. Sprinkle the shaved Parmesan or crumbled feta over the salad if using. Serve with a lemon wedge on the side for a bright squeeze if desired.

Serve immediately. Leftover dressing can be refrigerated in a sealed container for up to 5 days.