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Chopped Steakhouse Salad
with Maytag Blue Cheese
and Red Wine Vinaigrette
Makes 6 Servings
*2 heads Bibb or Boston lettuce, torn into bite-size pieces
*1/2 red pepper, peeled, seeded and diced
*1/2 cucumber, peeled, seeded and diced
*1/2 tomato, peeled, seeded and diced (See Notes)
*1/2 diced celery stalk
*4 radishes, sliced thin
*Kernels cut from 1 fresh corn ear, grilled or broiled
*2 tablespoons drained capers
*3/4 cup CIA Red Wine Vinaigrette
*1/3 cup crumbled Maytag blue cheese
*Garlic Croutons
1Combine lettuce, pepper, cucumber, tomato, celery, radishes, corn and capers in a large bowl. Add the vinaigrette to the salad ingredients and toss until the salad is thoroughly coated.
2Arrange on chilled plates and scatter the crumbled cheese over the salad. Top with garlic croutons.
  • Chopped salad is a classic steakhouse offering. Maytag blue cheese gives it a rich, savory appeal. If unavailable, substitute any other good quality blue cheese. The croutons, made with roasted garlic, add a special touch to the dish.
  • FOR PEELING AND SEEDING TOMATOES: Bring a pot of water to a rolling boil. Fill a bowl with ice water and have it near the stove. Core the tomatoes and score an X through the skin at the bottom of each. Submerge a few tomatoes at a time in the boiling water for 15 to 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water. Drain the tomatoes and pull the skin away. Cut, slicing tomatoes in half crosswise. Plum tomatoes should be halved from top to bottom. Squeeze or scrape out the seeds and chop the flesh.

Recipe from VEGETABLES by The Culinary Institute of America (Lebhar-Friedman Books; April 2007)