Back to Recipe

Creamy Chopped Salad in Lettuce Cups

Here's how you make Creamy Chopped Salad in Lettuce Cups
Pause Continue Reading
  • Servings: 9
  • Prep: 5-10m
  • Cook: 1m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 1 head iceberg lettuce (trimmed, about 8-10 leaves)
  • SALAD
  • 6 to 8 cups salad greens (mixed greens, I like to use a mix of red leaf, romaine, iceberg, and green cabbage, chopped
  • 6 scallions, diced (white and green parts)
  • 1 cucumber (large or 2 small cucumbers, peeled, lightly seeded, and diced)
  • 1 onion (small red onion, diced)
  • 15 ounces artichokes (in water, diced)
  • 2 tablespoons capers, chopped
  • 4 eggs (large hard boiled eggs, diced)
  • DRESSING
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons pecorino romano cheese, grated (parmesan can be substituted)
  • 1/4 to 1/2 teaspoon garlic, grated
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • Pinch red pepper flakes
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons water
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Eggs ... You can use any method you like; but, this is by far the easiest and full proof method I know of. Add the eggs to a pot of cold water and bring to a boil, cook 1 minute; then, turn off the heat, cover, and let the eggs set for 12 minutes. Finish by rinsing under cold water, peel, and enjoy. Once the eggs have completely cooled, dice.

  • Step 2: Dressing ... Add all the ingredients, except the salt and pepper, to a small food processor or blender and puree until smooth and creamy. Then season lightly with salt and pepper to taste. Puree once again; then, refrigerate until ready to use.

  • Step 3: Salad ... Add the greens, cucumber, scallions, onion, capers, eggs, and artichokes to a bowl and toss. Add a little of the dressing and toss to combine. Note: I like to use mostly a mix of firm greens to make the chopped salad. I do like a little red leaf lettuce for a little buttery texture to the salad. You just want to make sure that everything is chopped. The eggs really mix with the dressing to give the salad a really creamy flavor.

  • Step 4: This dressing recipe does make around 1/2 cup; and, I like to lightly dress my salad; so, you will have some leftover which I serve on the side. And, any leftover dressing will also keep in the refrigerator for up to a week. You will only use about 1/4 cup to dress the salad; but, many people enjoy the extra dressing on the side, which is why I make more.

  • Step 5: Lettuce Cups ... Layout the lettuce leaves and fill with the salad. You can also roll them up, and secure with a toothpick.

  • Step 6: Serve and ENJOY! ... Easy and delicious! Perfect for BBQ's, parties, potlucks, entertaining, etc. They can be ate without utensils; and, if you roll them up ... they are a nice little one handed bite. Obviously you can other veggies and make the salad to your liking - which is the best part.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.