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Homemade Ruth’s Chris chopped salad with iceberg lettuce, spinach, red onions, mushrooms, hearts of palm, bacon, and croutons tossed in lemon basil dressing, served in a large bowl.

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

This homemade Ruth’s Chris chopped salad recipe brings the famous steakhouse flavor to your table. Crisp lettuce, fresh vegetables, bacon, and hearts of palm are tossed with a tangy lemon basil dressing for a refreshing and flavorful side dish. Perfect for holidays, family meals, or pairing with steak.
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Prep Time 20 minutes
Total Time 35 minutes
Course Side Dish, Starter
Cuisine American Steakhouse, Contemporary
Servings 8 people as a starter or side.
Calories 220 kcal

Equipment

  • Large mixing bowl
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Whisk for dressing
  • Salad spinner (optional)
  • Serving platter or chilled plates

Ingredients
  

Salad:

  • 1 head iceberg lettuce, finely chopped
  • 1 head romaine lettuce, finely chopped
  • 1 cup sweet corn kernels (fresh or canned, drained)
  • 1 cup hearts of palm, diced
  • 1 cup cherry tomatoes, diced
  • ½ cup blue cheese crumbles
  • 1 cup crunchy toppings (croutons or crispy onions)

Lemon Basil Dressing:

  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tbsp white wine vinegar
  • 2 tbsp fresh basil, finely chopped
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Instructions
 

  • Prepare greens: Wash and finely chop iceberg and romaine lettuce. Spin dry if needed.
  • Chop vegetables: Dice tomatoes, hearts of palm, and measure corn.
  • Make dressing: Whisk olive oil, lemon juice, vinegar, basil, garlic, mustard, salt, and pepper until emulsified. Chill for 15 minutes.
  • Assemble salad: In a large bowl, combine lettuce, corn, tomatoes, hearts of palm, blue cheese, and crunchy toppings.
  • Dress salad: Pour chilled lemon basil dressing over ingredients. Toss gently to coat evenly.
  • Serve: Plate on chilled dishes. Garnish with extra basil or lemon zest for brightness.

Notes

  • Signature look: Finely chop all ingredients for the authentic Ruth’s Chris style.
  • Dressing tip: Chill before tossing for maximum flavor and crispness.
  • Variations: Add grilled chicken or shrimp for protein, chickpeas for vegetarian, or cranberries and pecans for a holiday twist.
  • Storage: Keep dressing separate if storing. Salad stays fresh up to 2 days refrigerated.
  • Serving suggestion: Use chilled plates to mimic steakhouse presentation.
Keyword fine chopped salad, Hearts of palm salad, lemon basil dressing, Ruth’s Chris chopped salad, steakhouse salad