My husband took me to Duane’s Steakhouse (@ the Mission Inn) for Valentines Day and we had a great meal that included a chopped salad. It was unlike any other we had ever had. It had lettuce, hearts of palm, bacon crumbles, blue cheese, red onions, sliced green olives with pimentos, tossed in a garlic vinaigrette dressing. I went overboard in adding the green olives this time, but know to adjust that for next time. It is a delicious combination that I will make again and again… now to replicate the dessert we had there.. wishful thinking – maybe we will just have to go back!
This salad is inspired by Duane’s Steakhouse (@The Mission Inn in Riverside, CA)
- 1/2 head lettuce, washed, drained and chopped
- 4 strips of bacon, cooked and crumbled
- 1/3 cup sliced green olives and pimentos
- 1 can hearts of palm, drained and sliced (Roland brand is good)
- 1/4 cup chopped red onion
- 2 oz crumbled blue cheese
Garlic Vinaigrette Dressing:
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tsp garlic paste
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Prepare the Garlic Vinaigrette by combining the olive oil, red wine vinegar, garlic paste (or 2 cloves minced), salt, pepper and whisk to combine. Allow to sit while you make your salad, and mix the dressing again just before adding some of it to the salad and toss (do not use all the dressing, use as much as needed to dress the salad without overwhelming it. I used about 1/4 cup of the dressing and reserved the dressing for another time).
Prepare the chopped salad, combining the chopped lettuce, sliced hearts of palm, chopped red onion, sliced green olives, bacon crumbles, blue cheese crumbles. Toss together. Pour some dressing over the salad and toss again. Start with about 2 tablespoons of dressing and add more after tasting to see if you like it and add more if desired, tossing again after adding more.
Divide the salad up between two bowls and eat immediately.