Chef's Salad

Chef’s Salad is a classic main course dish. It usually consists of greens topped with meats, cheeses, a hard boiled egg, and a few garden vegetables. However, the chef is in control and can choose whatever he wants. Here is a suggested roadmap for chef’s salad, and the photograph above suggests some detours, too: roast beef and blue cheese.

 

MAKES 2 MEAL SIZE SALADS

 

Ingredients: 

4 cups salad greens: a mix of iceberg, and/or romaine with escarole, washed and dried, torn into bite sized pieces

 

8 to 10 cherry tomatoes, or a medium tomato sliced

8 to 10 slices of cucumber

6 thin slices of red onion

1 cup of turkey, sliced julienne

1 cup of ham,

¼ cup Swiss cheese, sliced julienne

¼ cup cheddar cheese, sliced julienne

2 hard boiled eggs, cut into quarters

 

Some other suggested additions:

Slices of avocado

Roast beef, instead of or in addition to the other meats

Bacon bits

Olives

. . . . . . . .

 

Instructions: 

You can make the salad in a serving bowl or arrange it on individual plates.

 

▪     Place the greens down first as the base.

 

▪     Arrange the meats and cheeses on top the greens either randomly, or in a pattern if you are feeling artistic.

 

▪     Place the remaining ingredients on top of the salad.

 

▪     When ready to serve, toss with salad dressing.