Chopped Salad with Hearts of Palm, Artichoke Hearts, and Bleu Cheese

By junerodgers

Morton's Steakhouse

Ingredients

• 1 medium head iceberg lettuce, washed and dried
• 1 medium head romaine lettuce, washed and dried
• 10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained)
• 1 cup hearts of palm (about 12 ounces drained)
• 1 avocado
• 6 ounces bleu cheeses, such as Saga, Maytag, or gorgonzola, crumbled (1 cup)
• ¾ cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
• ¾ cup chopped hard-cooked eggs (2 large eggs; see Note)
• ¾ cup finely minced red onion
• ¾ cup seeded, chopped plum tomato
• ¾ cup Dijon Vinaigrette

Details

Servings 6

Preparation

Step 1

1. Cut the iceberg and the romaine lettuces into ½-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into ¼-inch-long pieces and add to the lettuce.

2. Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.

3. Crumble the bleu cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve.

Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.