Chopped Salad with Bleu Cheese Vinaigrette

chopped salad with bleu cheese vinaigrette
Photo: Nico Schinco
Total Time:
20 mins

This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.


  • 5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into ½-inch-thick strips

  • 2 tablespoon red wine vinegar

  • ¼ cup extra-virgin olive oil

  • 4 ounces mild blue cheese, such as Danish, crumbled (about ¾ cup)

  • 2 tablespoons minced fresh chives, plus more for serving

  • Kosher salt and freshly ground pepper

  • 1 cup golden cherry or Sungold tomatoes

  • 1 head romaine lettuce (or 2 to 3 heads Little Gem), thinly sliced (about 5 ½ cups)


  1. Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.

  2. Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.

  3. Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.

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