Chopped Salad with Candied Bacon, Herbs & Creamy Dressing
Chopped salads have their roots in the steakhouses I came up in, where the servers tossed them table-side, wooden bowls in hand, balancing richness, acidity, and crunch with theater.
It was never just about the greens. It was about delivering something that felt both composed and generous, with real attention to texture and bold flavor. That mindset still informs how we build our version.
This steakhouse chopped salad is loaded with savory components that eat like a main but plate like a composed starter. Little Gem lettuce gives you crunch and structure, candied bacon adds sweet heat, and a generous pour of creamy soft poached egg–mustard dressing ties it all together.
In modern cooking, this kind of salad hits that sweet spot between elevated and familiar. Whether you’re tossing it at the table for a dinner party or batch-prepping it for the week, it works. The poached egg dressing is the big swing here. It gives you the richness of a Caesar without going heavy, and blends easily into a smooth, lemony emulsion that clings to every bite. If you’re looking for a hearty green salad with bacon, tomatoes, herbs, garlic croutons, and a legit dressing, this is the one is worth saving.
Main Ingredients
Little Gem lettuce – Tender but crisp, Little Gem is ideal for chopped salads. It holds its shape and won’t wilt under dressing, bacon, or cheese. Look for firm heads with tightly packed leaves. Romaine will work here too.
Candied bacon – A balance of sweet, salty, and smoky. Maple syrup, brown sugar, and your choice of spice create bacon that caramelizes in the oven and chops easily once cooled. It’s the meat of the salad, not the garnish.
Cherry tomatoes – These add juicy bursts of acidity. Halving them lets them macerate a little when they’re tossed in the salad.
Green onions – They bring a mild bite that cuts through the richness. Using both white and green parts adds dimension.
Garlic croutons – Our house croutons are made from rustic bread, tossed in garlic oil, and baked until golden. They add flavor and structure without stealing the show.
Beemster cheese – This aged Dutch cheese adds nutty, sharp depth and salt to the salad. Its coarser grate keeps it from clumping and ensures it spreads throughout. An aged gouda would also work well.
Fresh herbs (dill, parsley, chives) – These aren’t just garnish. They bring freshness and bright flavors to the salad.
Soft Poached Egg–Mustard Dressing – Rich, emulsified, and bright from lemon and shallot. The poached egg makes this dressing silky and full-bodied without relying on cream or mayo. Anchovy and mustard round it out with punch and umami.
Chopped Salad with Candied Bacon, Herbs & Creamy Dressing
This steakhouse chopped salad is loaded with savory components that eat like a main but plate like a composed starter.
8
servings25
minutes25
minutes50
minutesKeep the screen on while I cook
Ingredients
- salad components
4 heads of little gem lettuce, chopped
2 cups cherry tomatoes, halved
3 green onions, thinly sliced
2 cups garlic croutons or try our
Garlic Croutons recipe2/3 cup beemster cheese, coarsely grated
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
- candied bacon
1 pound thick-cut bacon
3 tbsp maple syrup
1/4 cup light brown sugar
1 1/2 tsp ancho chili powder,
smoked paprika, or espelette- soft poached egg–mustard dressing
2 large eggs, soft poached and cooled
3 anchovy fillets, minced
(sub 1tsp of dark miso for
anchovy-free version)1 small shallot, minced
1 garlic clove, grated
2 tbsp lemon juice
1/2 tsp dijon mustard
3/4 cup light olive oil
salt and black pepper, to taste
Method
- Prepping the Ingredients:
Start with the bacon. Preheat the oven to 375°F. Line a sheet tray with foil. Lay out the bacon, brush with maple syrup, and sprinkle with brown sugar and spice. Bake 25-35 minutes until caramelized. Cool completely on paper towels and chop into about ½ inch pieces. Chop the lettuce, slice the tomatoes and green onions, and grate the cheese. Chop your herbs and set everything aside.Loading gallery media… - Poaching the Eggs:
Bring a saucepan of water to a gentle simmer. Using a spoon, spin the water in the pot in a circle, so it creates a gentle whirlpool. Crack eggs into a small finger bowl, then slide into the spinning simmering water. Poach for 3 minutes just until the whites are set. The yolks should still be runny. Using a slotted spoon, transfer to an ice bath to cool completely, then transfer to a paper towel to air dry. - Make the Dressing:
In a blender, combine the poached eggs, anchovies, shallot, garlic, lemon juice, and mustard. Blend on medium speed, then slowly drizzle in the olive oil with the motor running to create a smooth, emulsified dressing. Season to taste with salt and black pepper. Dressing should be thick enough to coat a spoon but still pourable. - Tossing the Salad:
In a large bowl, layer the lettuce, tomatoes, green onions, croutons, herbs, and bacon. Pour over the dressing and toss well to coat everything evenly. Fold in Beemster last to avoid clumping.
Take a Look
Field Notes
- Once dressed, the salad should be eaten promptly. Store leftover components in airtight containers in the fridge. Dressing will keep up to 5 days refrigerated.
- To make ahead, mix all of the ingredients minus the candied bacon, croutons and dressing. The candied bacon and croutons can be stored in a sealed container at room temperature. When you are ready to serve, add the bacon, croutons and toss with the dressing.
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