Jul 14 2026
Restaurants›Thames Street Oyster House›Autumn Chopped Salad Recipe

Autumn Chopped Salad Recipe

Inspired by Thames Street Oyster House
Time30m
Serves4

iceberg, red cabbage, apple, bacon lardons, red onion

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Ingredients

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Salad Base

Dressing

Method

Salad Preparation

  1. 1

    Prepare the Ingredients

    Wash and dry the iceberg lettuce and red cabbage. Chop the iceberg into bite-sized pieces. Thinly slice the red cabbage. Core and dice the apple into small cubes. Peel and thinly slice the red onion.

  2. 2

    Cook the Bacon

    In a skillet over medium heat, cook the bacon lardons until crispy, about 5-7 minutes. Once cooked, remove them from the skillet and let them drain on paper towels to absorb excess grease.

Dressing Preparation

  1. 3

    Make the Dressing

    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.

Assembly

  1. 4

    Combine Ingredients

    In a large bowl, combine the chopped iceberg lettuce, sliced red cabbage, diced apple, and sliced red onion. Add the crispy bacon lardons on top.

  2. 5

    Dress the Salad

    Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

  3. 6

    Serve

    Transfer the salad to a serving platter or bowl and serve immediately.

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