Jimmy’s Special Chopped House Salad

Makes 4 to 6 servings

For the dressing

1 1⁄2 cups regular or low-fat mayonnaise 3⁄4 cup Heinz ketchup

1 tablespoon sherry vinegar

1 tbsp Sriracha

1 teaspoon fresh lemon juice, or more as needed

1 tbsp plus 2 1⁄2 tsp Dijon mustard

2 tsp Worcestershire sauce 1⁄2 tsp kosher salt, or more as needed 2⁄3 cup minced cornichons (from 4 ounces; may substitute sweet gherkins) 2 tbsp minced white onion

3 large eggs, hard-cooked and grated

For the cheese crisps

2 ounces freshly grated Parmigiano-Reggiano cheese (see headnote) For the salad 1 pint cherry tomatoes, cut into halves or quarters

2 cups green beans, blanched and cut into 1-inch pieces (see NOTE)

1⁄2 medium zucchini, cut lengthwise in half and then crosswise into very thin slices (preferably with a mandoline)

4 or 5 red round radishes, cut into thin slices

2 ounces mild cheddar cheese, cut into small dice

2 heads green leaf or butter lettuce, cut into 1⁄2-inch pieces (see headnote)

2 strips cooked bacon, cut into 1⁄4-inch pieces

2 large eggs, hard-cooked and separated into whites and yolks, then grated 20 chives, minced

For the dressing: Whisk together the mayonnaise, ketchup, vinegar, Sriracha, lemon juice, mustard, Worcestershire sauce and salt in a mixing bowl until well blended. Stir in the cornichons, onion and eggs. Taste, and add more salt and/or lemon juice, as needed. The yield is about 4 cups.

For the cheese crisps: Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper or a silicone liner. Line a plate with paper towels.

Portion the cheese into 2-teaspoon piles, spacing them about 1 inch apart and pressing them down slightly. Bake (middle rack) for about six minutes, or until golden and melted. Let cool on the baking sheet, then transfer to the paper towel-lined plate to drain before using.

For the salad: Combine the tomatoes, green beans, zucchini, radishes (to taste), cheddar cheese and lettuce in a mixing bowl. Add 1½ cups of the dressing and toss to coat. Taste, and add more of the dressing; you want the salad components to be evenly and well coated.

Divide among individual bowls or plates, then top each serving with some of the bacon, the cheese crisps (breaking them up as you go), grated egg whites and yolks. Sprinkle with the chives and serve right away.

NOTE: To blanch the green beans, bring a pot of water to a boil over high heat. Add a pinch of salt and the trimmed beans; cook for 30 seconds or so, until just bright green, then drain and immediately transfer to a bowl of water and ice cubes. Cool completely and pat dry before using.

Per serving (based on 6, using low-fat

mayonnaise): 270 calories, 14 grams protein, 19 g carbohydrates, 16 g fat, 5 g saturated fat, 125 milligrams cholesterol, 800 mg sodium, 6 g dietary fibre, 9 g sugar

From the Michael Schlow Restaurant Group.