15:13 PM

Recipes from Hershey Lodge: Revelry Chophouse Salad

Create some of your favorite Hershey Lodge dishes, at home!

Chophouse Salad

Chef Katie Eurich, Revelry Chophouse, Bar & Patio

This is one of Revelry’s most popular salads. This recipe is very basic, but it shows how important it is to have top-quality ingredients; the vinaigrette simply adds a brightness to the already flavorful and crisp vegetables. If you are having a hard time finding cured meats for the salad, simple deli meats, a grilled chicken breast, shrimp, or steak would all work just fine as a substitute. Just before tossing the salad together, give the vinaigrette a good shake or stir as it will separate as it sits. 


Red Wine Vinaigrette
1 c. red wine vinegar 
1 ½ c. olive or canola oil
1 T. dried basil 
1 T. dried oregano 
Salt and pepper, to taste
Combine all ingredients in a mason jar or mixing bowl. Stir or shake to combine. 

1 head of romaine lettuce

½ head of frisee or curly endive
1 head baby red oak lettuce
Cut all lettuce into bite-size pieces. Wash and spin dry. Keep ice cold until ready to serve. 

Salad Toppings
2 red bell peppers, roasted, skinned and cut into thin strips
2 oz. dry-cured fennel salami, sliced paper-thin
2 oz. sliced prosciutto, cut into 1-inch strips
6 grape or small cherry tomatoes, cut in half
½ European cucumber, seeded and sliced crosswise
1 oz. shaved or grated Pecorino Romano cheese

To Finish

Place lettuces in a bowl large enough to toss and add all salad topping ingredients. Add 2 oz. (1/4 c.) of dressing and toss to coat, adding more dressing if desired. Serve immediately. 

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