Every year I take a trip to visit the Great Smoky Mountains and I LOVE it. My dad was born and raised there and growing up that was our vacation spot for the whole family, so it has really just become a second home. Due to my frequent visits I have collected a few go to spots for whenever I find myself visiting good ole Gatlingburg, Tennessee. First we have the classic Apple Barn for anything apple butter, the Salt/Pepper Museaum (absolutely worth checking out, and only $6 entry), next the great Olge Brothers General Store for basically everything plus a view, and last but not least, the Chop House… the greatest in my opinion.
The Chop House is a classic American steakhouse with an inviting and upscale feel. They were founded in 1992 and have multiple locations in Tennessee, Georgia, and Ohio. The first time I ever ate at the Chop House I was just stopping in for a quick bite before calling it a night. I was so impressed with everything I tasted that I extended the trip a few hours the next day to catch lunch before heading back over the mountain, it was that good.
There were two dishes that I just couldn’t stop thinking about once getting home, one being a mushroom soup (we will get to that one another time), and second, the balsamic vinegrette tossed chopped salad. Now you’re thinking, ” A salad is just a salad.” Wrong! I’m going to walk you through the making of this savory, bright, and mouthwatering side piece.
This is great as a main item, but serves even better next to a pan seared Ribeye. Check out my recipe for Pan Seared Ribeye to pair with this!
First, what do you need?
- Big mixing bowl – Extra room for tossing!
- Tongs or salad hands
- Frying pan – We’re cooking some bacon!
INGREDIENTS:
- 5oz Mixed Greens (washed and dried ready to go)
- Brianna’s Home Style Creamy Balsamic
- 1 cup cooked crumbled bacon (DO NOT buy already cooked bacon crumbles, cook it yourself, you’ll thank me later)
- 1/2 Cup Blue Cheese Crumbles
- 1/2 Cup sliced tomatoes (I use cherry)
- 1/2 red onion -small diced
- 1 Cup tortilla stips for crunch
- 1 ripe avacodo large diced
- Salt and Pepper to taste
Directions:
- Toss leafy greens with a little dressing adding in more to taste. Add fresh cracked pepper and some seal salt, toss and add all the toppings. In a big bowl give it a big toss and plate on a wide serving tray. Add additional bacon crumbles and blue cheese crumbles on top for presentation.
There’s a secret to any salad whether it’s ceaser, oil based, or just house, Toss the greens with the dressing and salt/pepper before adding any of the toppings. This way the salad gets just enough to coat the lettuce without making everything soggy, try it and you’ll taste the difference.
I’ve made this recipe a few times and yes you can make your own creamy balsamic, but I have found that Briannas cream balsamic is just as good and sometimes better if i’m in a hurry. But feel free to try out your own dressing recipe for this.
CopyCat Chop House Salad presented for my Mother’s birthday dinner.
The Authentic Food Snob 