The name Lexington House Salad caught my attention. This would be Lexington, Kentucky and apparently this salad is a staple at every steak house in Kentucky. I had to try it. It was just the right dish, so much so that we’ve had it for lunch twice this week!
Ingredients
Salad
- 4 thick cut slices of smoked bacon
- 1/2 head iceberg lettuce
- 8 baby plum tomatoes, halved
- 1/2 cup chopped green onions
- 2-3 tbsp blue cheese
Dressing
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/2 cup vegetable oil
- 1 tbsp Worcestershire sauce
- kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400℉
- Add 4 thick cut slices of smoked bacon to a non-stick aluminum foil lined pan and place in a preheated oven. Set the timer for 15 minutes, turn the bacon halfway through cooking.
- Remove bacon to a paper towel, cut into 1/2" sized pieces and reserve until ready to use.
- Cut 1/2 head iceberg lettuce into chunks and add to a medium sized mixing bowl.
- Slice plum tomatoes and green onions and set aside until ready to serve.
Dressing
- Combine 1/2 cup ketchup, 1/4 cup white vinegar, 1/4 cup sugar, 1 tbsp Worcestershire sauce and 1/2 cup vegetable oil in a jar with a tight-fitting lid and shake to combine. Season with kosher salt and freshly ground black pepper and shake again.
Serving
- Drizzle half of the dressing along the inside of the bowl and toss with half of the lettuce to combine.
- Add 1/2 cup chopped green onions, 8 baby plum tomatoes, halved and add the remaining lettuce. Toss to combine.
- Add a portion of the salad to a serving plate, top with half of the blue cheese per serving and drizzle with the remaining dressing.
