This all-American Chopped Salad features the classics: bacon, cheddar, homemade croutons. In fact, it is my favorite bacon, cheese, and crouton delivery system. I love how crunchy and crisp it is. I’m sure you will, too.
I love to order salad in a restaurant. For some reason salad tastes even better when someone else makes it for you. I know that salad is supposed to be fancy these days, with dark greens and things like roasted butternut squash, mangoes, avocados, and pistachios running through it. And I do love salad like that, too. But I really love an all-American classic green salad. If I am being perfectly honest it is my favorite bacon, cheese, and crouton delivery system. I love how crunchy and crisp it is. I like to make all of my own dressings and croutons. I like to make my own ranch; it is mayo-free so it is not entirely traditional, but I love it and make it all the time. For a variety of dressing options, you might want to check out these salad dressing recipes. Making croutons is also a great way to use some bread that needs a second life. I could eat this salad every single day of my life and be perfectly happy.
What Makes This a ‘Kansas’ Chopped Salad?
This particular type of salad originated in — you guessed it! — Kansas City, Missouri, and is named after the state of Kansas (and not the state of Missouri, strangely). It also features a lot of ingredients that are popular in the Midwest, like iceberg lettuce, cabbage, carrots, radishes, bacon, and hard-boiled eggs. The allure of the Kansas Chopped Salad comes down to the combination of crunchy vegetables with a creamy dressing and savory toppings. While I deviate a bit from these traditional elements, there’s enough here to justify the name. For those looking to try another creamy dressing, our Peppercorn Ranch Dressing is a delicious option.
How do I make the dressing more ‘peppercorn ranchy’?
For starters, you can up the pepper to 2 teaspoons. Perhaps try different kinds of peppercorns, like green, white, and pink. This will add depth. Also, if you’re not already, use freshly ground black pepper, which has a more pronounced taste to the pre-ground stuff. You could also bring out the ranch by increasing the Worcestershire and garlic. Last, let the dressing sit for a few hours or, optimally, overnight.
How To Store Kansas Chopped Salad
Transfer the salad to an airtight container and store in the fridge for up to 3 days. When it comes time to eat, let it sit at room temperature for 20 minutes. This will bring out the flavors in the ingredients. Give it a stir to get the dressing and seasonings mixed up then dine away.
Kansas Chopped Salad with Peppercorn Ranch
Ingredients
Croutons:
- 4 ciabatta rolls
- 1 tsp Olive oil
- Seasoned salt
Peppercorn Ranch:
- 1 cup sour cream
- 1 garlic clove minced
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 Tablespoon fresh dill
- 1/4 to 1/2 cup buttermilk
Salad:
- 2 Romaine hearts chopped
- 1/2 cup Flat leaf parsley
- 1/4 cup Fresh dill
- 1 Red pepper
- 2 Carrots shredded
- 1 Ear of corn cooked and cut off the cob
- 1 Cucumber sliced or diced
- 1 cup Cherry Tomatoes
- 1 cup Shredded cheddar cheese
- 4 Radishes sliced thinly
- 1 Avocado diced
- 4 Slices Bacon cooked and crumbled
Instructions
- To make the croutons, cut the rolls or bread into small pieces. Add to a cast-iron pan or sheet pan. Generously drizzle with olive oil and seasoned salt. Toss to combine
- Toast in a 375°F oven, tossing occasionally. Or do it on the stove over MED-HIGH heat. Set aside.
- To make the dressing, combine sour cream, garlic, Worcestershire sauce, hot sauce, salt, pepper, and dill.
- Add buttermilk, I add enough to get the consistency that I like.
- I like to grill the corn in a cast-iron pan. I just heat the pan over MED-HIGH heat and add the corn to a dry pan. I let it brown on each side until it is nice and charred. Then I cut it off the cob.
- I use the same pan that I used for the croutons and corn to cook the bacon. I like to cut my bacon with scissors. It is my favorite way to cut most things.
- Add the bacon to the pan with a few tablespoons of water.
- Cook the bacon until it is golden brown and crispy. Drain on a paper towel-lined plate.
- Add the vegetables, cheese, and bacon to a large bowl. Add dressing and croutons.
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