Description
Portillo’s Chopped Salad elevates classic deli flavors with a symphony of crisp greens, tender chicken, bacon, and tangy dressing. Chicago’s beloved recipe brings restaurant magic directly to home kitchens for a satisfying meal you can savor with friends.
Ingredients
Scale
Main Ingredients:
- 4 cups romaine lettuce, chopped
- 2 cups iceberg lettuce, chopped
- 1 cup red cabbage, finely shredded
- 1 cup cooked bacon, crumbled
- 1 cup grape tomatoes, halved
Cheese Ingredients:
- ½ cup crumbled Gorgonzola cheese (or blue cheese)
- ½ cup shredded mozzarella cheese
Supporting Ingredients:
- 1 cup cooked ditalini pasta, cooled
- ½ cup green onions, sliced
Dressing Ingredients:
- ¼ cup white balsamic vinegar (or white wine vinegar)
- ¼ cup olive oil
- ¼ cup granulated sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of salted water to a rolling boil and cook the ditalini pasta until it reaches an al dente texture, ensuring a slight firmness when bitten.
- Carefully drain the pasta in a colander and rinse thoroughly with cold water to halt the cooking process and prevent clumping.
- Create a vibrant vinaigrette by vigorously whisking white balsamic vinegar, olive oil, sugar, Dijon mustard, salt, and freshly ground black pepper in a small mixing container until smooth and fully emulsified.
- In a spacious salad bowl, layer crisp romaine and delicate iceberg lettuce as the foundation for the salad.
- Sprinkle finely shredded red cabbage over the lettuce base for a pop of color and robust crunch.
- Gently fold in the cooled ditalini pasta, ensuring an even distribution throughout the salad.
- Scatter crispy bacon pieces, halved grape tomatoes, and thinly sliced green onions across the mixture.
- Crumble Gorgonzola and sprinkle mozzarella cheese over the top, creating a rich and tangy flavor profile.
- Drizzle the prepared vinaigrette over the salad, using tongs to toss and coat every ingredient delicately.
- Serve immediately to maintain the salad’s optimal texture and freshness, presenting a delightful blend of flavors and textures.
Notes
- Master pasta cooking by ensuring it’s al dente, avoiding mushy texture that can ruin the salad’s crunch and overall mouthfeel.
- Create dressing variations by swapping white balsamic for apple cider vinegar or adding a touch of honey for subtle sweetness.
- Customize protein options by substituting bacon with grilled chicken, crispy tofu, or plant-based bacon for vegetarian and health-conscious diners.
- Enhance cheese selection by experimenting with different blue cheese varieties or using a milder feta for those who find Gorgonzola too strong.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg