Did you know that you can make the "most expensive salad in the world," at home, and for a fraction of the price? Introducing my Copycat $45 McCarthy Salad, aka my version of the classic Beverly Hills Hotel recipe. This salad is full of so many bright and vibrant ingredients, from a blend of lettuces to chopped hardboiled eggs and a combination of both chicken AND bacon. Plus, it's all topped off with a roasted garlic dressing that will truly become your new favorite recipe. This recipe makes enough for four large salads, making it the perfect way to get the taste of Beverly Hills at home!
Equipment
- 1 Blender a blender is necessary to preparing the dressing!
Ingredients
For the Salad:
- ½ Head Iceberg Lettuce
- ½ Head Romaine Lettuce
- 1 Cup Grilled Chicken chopped
- 1 Cup Roasted Red Beets diced
- 6 Hard Boiled Eggs yolks and eggs separated and diced
- 1 Cup Sharp Cheddar Cheese grated
- 1 Cup Bacon cooked and chopped
- 2 Tomatoes diced
- 1 Avocado diced
- 1 Bunch Chives finely chopped -- this is not traditional, but adds a delicious touch to this salad!
For the Dressing:
- ⅓ Cup Olive Oil
- ½ Cup Balsamic Vinegar
- 1 Shallot diced
- 1 Tablespoon Coconut Sugar
- 1 Teaspoon Dijon Mustard
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 3 Cloves Roasted Garlic
For the Roasted Garlic:
- 1 Head Garlic
- 1 Pinch Sea Salt
- 1 Pinch Ground Black Pepper
Instructions
- To make this salad, start by roasting the garlic. Preheat your oven to 400 F and cut the top off of a bulb of garlic.
- Place the garlic onto a piece of tin foil and drizzle it with olive oil.
- Sprinkle a pinch of sea salt and ground black pepper on top.
- Then, close the foil tightly around the garlic and transfer it to the oven. Allow it to roast for 25-30 minutes.
- Once the garlic is done, remove it from the oven and allow it to cool completely before opening the foil and squishing the roasted garlic out.
- While the garlic is cooling, prepare the meat. Cook the chicken and bacon according to your preferred methods and set them aside.
- Next, wash and chop the romaine lettuce, ice berg lettuce, tomatoes, and beets, and add them to the bowl.
- Then, slice the cheddar cheese, hard boiled eggs, fresh chives, and avocado, and add them to the bowl with the salad.
- Slice the chicken and bacon and add them to the bowl.
- Next, prepare the dressing. Add the cooled roasted garlic to a small blender alongside the rest of the dressing ingredients (the olive oil, balsamic vinegar, shallot, coconut sugar, dijon mustard, kosher salt, and ground black pepper.
- Blend until the dressing is smooth and creamy.
- Taste and adjust seasonings as needed, then pour the dressing on top of the salad.
- Toss to fully combine, then serve the salad immediately and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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