Chophouse Salad

Go to any great steak house and they've got a dynamite chopped salad.  It's a perfect compliment to the big hunks of beautifully cooked prime beef (please, medium-rare at most). The blending of crisp lettuces, hint of garlic, creamy blue cheese, and crunch of a crouton makes this a star side.  I've even had some that have actually stolen the show.  Enjoy!

Serves 4

Salad:
8 cups chopped iceberg lettuce (or can substitute romaine lettuce)
1 cup chopped fresh spinach
1 cup chopped radicchio
1/3 cup finely chopped red onion
1/2 cup chopped green olives
6 ounces fresh mushrooms, sliced, washed and drained
4 eggs, hard-boiled and chopped
1 (14-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
1/2 lb applewood-smoked bacon, chopped, fried until crisp, drained
1/2 cup crumbled blue cheese
1/2 cup crouton
1/2 cup cherry tomatoes, halved
Garnish- Crispy fried onions

Lemon Basil Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1 clove garlic, minced
2 Tbsp. chopped fresh basil
3 tablespoons fresh lemon juice
To taste salt and fresh cracked black pepper

Salad:  In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions

Lemon Basil Dressing: Combine all ingredients,add seasoned salt and pepper to taste. Mix well; refrigerate until serving. Dressing can be made a day ahead and refrigerated until ready to use.