Classic Chopped Salad


Crisp and colorful fresh vegetables combine in this delicious chopped salad.

Classic Chopped Salad
Photo: Andy Lyons
Prep Time:
45 mins
Chill Time:
1 hrs
Total Time:
1 hrs 45 mins

This easy chopped salad recipe gets topped off with creamy avocado and crunchy bacon to make it truly restaurant-worthy. The rich toppings are the perfect pairing for fresh romaine lettuce, corn, cucumbers, green beans, and tomatoes. Look for tender hearts of romaine to make this salad. They are the sweetest part of the lettuce heads. Make the homemade dressing recipe up to three days in advance to give the garlic and lemon flavors time to develop. Store the creamy dressing in the fridge until ready to use on your salad.

There are many other ways to prep this salad ahead of time. Chop the lettuce, blanch the vegetables, and cook the bacon the day before you plan to serve. Simply toss together and serve when ready.

A sprinkle of flaky salt, like Maldon, sliced chives, and freshly cracked black pepper is the perfect finishing touch for this chopped salad recipe. Serve it immediately after dressing for the best texture and flavor.


  • 2 - 3 cloves garlic, peeled

  • ½ teaspoon kosher salt

  • ½ lemon

  • 1 7-8 ounce carton créme fraiche* or sour cream

  • 2 hearts romaine lettuce

  • 2 ears fresh corn, kernels cut from cob

  • 4 ounce green beans, trimmed and cut in 2-inch lengths

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, seeded and chopped

  • ¼ cup finely chopped fresh chives

  • Maldon sea salt, other sea salt, or salt

  • Freshly ground black pepper

  • 1 avocado, halved, seeded, peeled, and cut into chunks

  • 6 slices bacon, crisp-cooked and chopped


  1. For dressing, peel garlic, split lengthwise, and remove any green germ or interior sprout. Finely chop the garlic and mix with a generous sprinkling of kosher salt.

  2. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste.

  3. Transfer mashed garlic to a small bowl. Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic flavor.

  4. Whisk in créme fraiche; season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.

  5. Cut lettuce into bite-size pieces.

  6. Cook corn and green beans in a pot of rapidly boiling, lightly salted water for 1 to 3 minutes.

  7. In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper, and half the chives.

  8. Add two or three spoonfuls of dressing and toss gently to combine.

  9. Add the lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat.

  10. Just before serving, add the avocado and bacon. Top individual servings with additional chives.

Test Kitchen Tip: Créme fraiche is a French cultured cream that has a higher fat content than traditional sour cream. Look for it in the same part of the dairy section as sour cream in your local grocery store or specialty foods store.

Nutrition Facts (per serving)

175 Calories
13g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 175
% Daily Value *
Total Fat 13g 17%
Cholesterol 29mg 10%
Sodium 330mg 14%
Total Carbohydrate 13g 5%
Protein 5g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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