Homemade Ruth’s Chris Chopped Salad Recipe – Classic Steakhouse Side Dish

A Steakhouse Classic You Can Make at Home

Few dishes capture the essence of dining at a steakhouse quite like the Ruth’s Chris chopped salad. Known for its crisp textures, vibrant flavors, and signature presentation, this salad has become an iconic starter that guests look forward to as much as the steaks themselves.

Part of the magic lies in the balance—crisp greens, sweet corn, tender hearts of palm, and tangy blue cheese all come together under the bright, herbaceous notes of lemon basil dressing. It’s refreshing yet indulgent, light yet satisfying, making it the perfect prelude to a hearty meal.

Recreating this salad at home allows you to bring the steakhouse experience into your own kitchen. Whether you’re preparing a special dinner for family, hosting friends, or simply craving a restaurant-quality dish, this chopped salad delivers elegance with ease.

What Is Ruth’s Chris Chopped Salad?

Ruth’s Chris chopped salad is a finely chopped medley of crisp vegetables, creamy cheese, and crunchy textures, all tossed in a tangy lemon basil dressing. Unlike traditional chopped salads, which often feature larger pieces of lettuce and vegetables, this version emphasizes uniformity. Every ingredient is finely diced, ensuring each bite contains a perfect balance of flavors.

The salad typically includes iceberg and romaine lettuce, sweet corn kernels, hearts of palm, diced tomatoes, and crumbles of blue cheese. Crispy elements like fried onions or crunchy croutons add texture, while the lemon basil dressing ties everything together with a refreshing, citrusy tang.

What sets it apart is the contrast of flavors and textures—creamy, tangy, crunchy, and refreshing all at once. It’s not just a side dish; it’s a signature experience that complements the richness of steakhouse entrées.

The History of Ruth’s Chris Steak House & Its Famous Salad

Ruth’s Chris Steak House began in New Orleans in 1965, founded by Ruth Fertel, a single mother who purchased a small steakhouse and transformed it into a nationally recognized brand. Known for sizzling steaks served on 500-degree plates, the restaurant quickly became synonymous with indulgent dining.

While the steaks are the star, the chopped salad emerged as a signature starter that perfectly sets the tone for the meal. Its finely chopped presentation reflects the restaurant’s attention to detail, while the bold flavors mirror the richness of the entrées.

Over time, the salad gained a loyal following. Regulars often cite it as a must-have, and food enthusiasts appreciate its balance of freshness and indulgence. Today, it’s considered one of the most iconic steakhouse salads, beloved for its consistency and flavor.

Choosing the Right Ingredients

The success of this salad lies in the quality and preparation of its ingredients:

• Lettuce: Iceberg provides crispness, while romaine adds body and flavor.
• Hearts of palm: Tender and slightly tangy, they add unique texture.
• Sweet corn: Balances the tangy dressing with natural sweetness.
• Blue cheese crumbles: Provide creamy tang and depth.
• Tomatoes: Add juiciness and color.
• Crunchy elements: Croutons or crispy onions enhance texture.

Tip: Chop all ingredients finely. This ensures every bite contains a mix of flavors, creating the signature look and taste of the Ruth’s Chris salad.

The Role of Lemon Basil Dressing

The lemon basil dressing is the defining element of this salad. Its flavor profile is tangy, citrusy, and herbaceous, cutting through the richness of cheese and balancing the sweetness of corn.

Made with lemon juice, fresh basil, olive oil, and a touch of garlic, the dressing is light yet flavorful. It pairs perfectly with the crisp greens and creamy elements, ensuring the salad feels refreshing rather than heavy.

Substitutions: If basil isn’t available, try a simple vinaigrette, ranch, or creamy Italian dressing. Each offers a different twist, though none replicate the exact brightness of lemon basil.

Expert Tip: Chill the dressing before tossing. Cold dressing clings better to crisp vegetables and enhances the refreshing quality of the salad.

Step-by-Step Guide: Making Homemade Ruth’s Chris Chopped Salad

1. Prepare vegetables: Finely chop iceberg and romaine lettuce, tomatoes, and hearts of palm. Drain corn and pat dry.
2. Mix dressing: In a bowl, whisk lemon juice, olive oil, minced basil, garlic, salt, and pepper. Chill until ready to use.
3. Combine ingredients: In a large bowl, add lettuce, corn, tomatoes, hearts of palm, and blue cheese crumbles.
4. Add crunch: Toss in croutons or crispy onions for texture.
5. Dress salad: Pour chilled lemon basil dressing over ingredients. Toss gently to coat evenly.
6. Serve: Plate salad on chilled dishes for a restaurant-style experience. Garnish with extra basil or Parmesan if desired.
7. Tip: Keep ingredients cold until serving. This preserves crispness and mimics the steakhouse presentation.