MILWAUKEE CHOPHOUSE SALAD

marti

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MILWAUKEE CHOPHOUSE SALAD

The Chophouse chef shared this recipe with the Milwaukee Journal Sentinel (JSonline.com). If you don't feel like making the salad yourself, you can visit a Chophouse branch in Bloomington.

St. Paul Pioneer Press

Makes 4 servings.

Dressing:

3 shallots, peeled

1 cup creamy peppercorn dressing (see cook's note)

2 tablespoons champagne vinegar

Salad:

1 head butter lettuce, cored and very finely chopped

1 head radicchio, cored and very finely chopped

1 piece Belgium endive, cored and very finely chopped

2 heads frisee lettuce, cored and very finely chopped

1 hard-boiled egg, very finely chopped

1/2 green bell pepper, cored and very finely chopped

1/2 red bell pepper, cored and very finely chopped

1/4 red onion, very finely chopped

1 red tomato, seeded and very finely chopped

1 ripe avocado, seed removed, very finely chopped

6 strips bacon, cooked until crisp, crumbled

To prepare dressing: Preheat oven to 400 degrees. Set shallots in small, lightly oiled pan. Roast for 10 minutes. Cool. Combine shallots and champagne vinegar in bowl of food processor or blender. Puree. Add to pepper-corn dressing. Mix well. Refrigerate until ready to use.

To prepare salad: In large mixing bowl, combine butter lettuce, radicchio, endive, frisee, egg, peppers, onion, tomato, avocado and bacon. Toss well. Add dressing. Fold to coat evenly. Serve on chilled plates.

Cook's note: Use homemade or purchased dressing. A buttermilk ranch or parmesan peppercorn dressing can be substituted.
 
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