Chopped Chef Salad with Creamy Sweet Onion Dressing ~ the chef salad is an American institution, and probably the original main course salad. But this epic loaded salad gets even better when you chop everything into yummy little bits, so let’s dig in!
Pull up a fork for #4 in my March Main Course Salad Challenge, where I’m sharing a hearty main course salad every Wednesday in the month of March to inspire you to go green once a week this season, and hopefully beyond.
I’ve been so inspired by this series I’ve decided to extend it for another month of Wednesdays, so if you’re liking what I’ve been sharing so far, stick with me for another 4 weeks and let’s continue our goal of eating just a little bit lighter one night a week with a salad based dinner. You can probably tell by now that my idea of a main course salad is fairly hearty, so worry not, you won’t go hungry!!
Here’s a recap of my main course salad recipes so far:
Main course Salad #1 ~ Salmon Cobb Salad
Main Course Salad #2 ~ Middle Eastern Chickpea Salad (balela salad)
Main Course Salad #3 ~ Shrimp Taco Salad
I’m going back to basics with this last installment of my main course salad challenge. You know I like to fool around with recipes and put my special tvfgi stamp on them, but sometimes tradition rules, and making a great chef salad is one of those times.
The origins of the chef’s salad are a little murky, nobody knows for sure when or where it was invented, but was on the menu of the Ritz Carlton Restaurant in New York City starting in the 1940s and that’s really where it got its popular start.
The non-negotiables of a great chef salad ~
- the meat: ham and turkey (or chicken) and bacon (used smoked meats for extra flavor)
- the cheese: more than one kind, I’m using Swiss and cheddar
- red onion
- boiled eggs
- good crunchy lettuce
- a fabulous creamy dressing
This year round favorite is a must in any menu plan, and while you can make it any time during the year, this spring version really hits the spot as we’re coming out of the long winter season.
Why do I chop my chef salad?
- Chopping all the ingredients in a chef salad accomplishes a few different things. For one, it makes it easier to eat. There’s nothing worse than struggling to get a forkful of a delicious salad.
- Chopping everything into similar sized pieces allows you to get a little bit of everything in every bite so the wonderful flavor combinations in a chef salad can really shine.
- Remember, chop doesn’t mean shred, julienne, or slice…the even little chunks are critical to the experience of a great chopped chef, so get out your chopping tool (see the box below) and get to it!
This salad comes with the added bonus of a fabulous Creamy Sweet Onion Dressing ~ the dressing works really well to jazz up the mild flavors of the salad. It’s a Southern classic from down where sweet onions are a religion. If you can find a sweet Vidalia onion for this recipe, perfect. If not, another sweet variety will do. Sweet onions are milder than regular onions, and so they don’t overpower this dressing the way a regular onion would. Even so, when you pull the top off your blender after making this dressing you’ll get a definite onion-y blast!
I like to make the dressing the day before to let the flavors mellow. It makes enough to fill a Bon Maman jam jar, about 13 ounces…
more than you need, so store the rest in the fridge for your next salad.
Love chopped salads? Me too, and here are some favorites…
- Chopped Greek Salad
- Chopped Asparagus Salad
- Israeli Chopped Salad
- Chopped Salad with Spicy Tomato Vinaigrette
Chopped Chef Salad with Creamy Sweet Onion Dressing ~ the chef salad is an American institution, and probably the original main course salad.
- 1/2 sweet onion such as Vidalia, Maui, or a generic sweet (about 5 ounces)
- 3 Tbsp apple cider or champagne vinegar
- 2 tsp sugar
- 1 heaped tsp creamy Dijon mustard
- pinch of salt
- 1/2 tsp white pepper
- 1/2 cup oil such as grapeseed, I chose to use walnut oil
- 5 ounces (1 tub) butter lettuce hearts (or romaine hearts, or iceberg) chopped
- 1/2 cup chopped ham (I used Black Forest)
- 1/2 cup chopped turkey (I love smoked turkey)
- 1/2 cup chopped bacon
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup chopped hard boiled eggs (2 eggs)
- 1/2 cup chopped Swiss cheese
- 1/2 cup chopped cheddar cheese
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/3 cup chopped red onion
- Remove the peel and cut the onion in large chunks. Add to the container of a high speed blender such as a Vitamix, along with the vinegar, sugar, mustard, salt and pepper. Blend until well pureed.
- Scrape down the sides of the container, and then, while the machine is running, slowly drizzle in the oil through a hole in the top. The dressing will become thick and creamy.
- Taste to adjust any of the seasonings. Keep refrigerated until needed. Note: this recipe makes more than you'll need for this salad, keep the leftover in the fridge and plan to use within 2 weeks. Note: don't use a regular onion for this dressing, it will be too strong.
- Put the lettuce in a large salad bowl and add each of the other ingredients. If you'd like to do a composed salad you can arrange them attractively in little piles around the lettuce, otherwise just dump them all in.
- Lightly dress and then toss the salad. Serve more dressing on the side.
Make this chopped chef salad your own ~
- use roast beef or leftover steak
- Add in extras like olives, roasted peppers, chickpeas, bell peppers, avocado, corn, etc.
- use Thousand Island or Russian dressing.
- If you don’t want to chop everything, you can slice the meat and cheese in long thin strips.
Thanks for pinning!