Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Harvest Salad


The harvest salad at Ruth's Chris Steakhouse has mixed greens roasted corn, dried cranberries, crispy bacon topped with goat cheese and Cajun pecans.   The spicy nuts as well as the white balsamic vinaigrette make this a truly unique salad. There are several brands of this dressing on the market or you can make your own with the recipe provided below.

CAJUN PECANS
1 pound pecan halves
1/4 cup melted butter
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper

Combine all ingredients in slow cooker. Cover and cook on HIGH for 15 minutes. Turn to LOW and continue to cook, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.

WHITE BALSAMIC VINAIGRETTE
3/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tablespoon honey
1 tablespoon lemon juice (about one generous squeeze from a fresh lemon)
salt and freshly ground black pepper, to taste

Combine the vinegar and lemon juice in a glass bowl. Slowly whisk in the oil until fully combined.
Whisk in the honey. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.

6 comments:

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  2. Your pecans are spot on! They taste just like them.
    Krogers' Private Selection makes a "White Balsamic and Honey" dressing that tastes just like it. So yummy.

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  4. Do you know how they make the crispy onions slivers that go on the salad as well?

    ReplyDelete
  5. Do you know how they make the crispy onions slivers that go on the salad as well?

    ReplyDelete
  6. Thank you! Thank you! Thank you! The first time I had this salad at Ruth's Chris Steak House, I told my husband that I could eat this everyday. I order it every time we go there, which is only once a year. Thanks to you I will be having it more frequently. OMG! You did an awesome job! Did I say thank you? Thank you a million times.

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