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Counter-Service Chef Salad
Melissa Hart

Counter-Service Chef Salad

A chef salad was the diner answer to someone who wanted dinner without a hot entrée. Cut the turkey, ham and Swiss into deliberate strips rather than dumping cubes over lettuce. The hard-boiled egg and a sharp red-wine dressing make it a full plate.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large head iceberg lettuce chopped
  • 8 oz cooked turkey breast cut into strips
  • 8 oz deli ham cut into strips
  • 4 oz Swiss cheese cut into strips
  • 4 large hard-boiled eggs quartered
  • 2 medium tomatoes cut into wedges
  • 1/2 cup thinly sliced cucumber
  • 1/3 cup red wine vinegar
  • 2/3 cup neutral oil
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Method
 

  1. Whisk the vinegar, oil, mustard, salt and pepper until lightly emulsified.
  2. Chill the chopped lettuce and four plain dinner plates for 15 minutes.
  3. Divide the lettuce among the plates and arrange the turkey, ham and Swiss in three separate rows over each portion.
  4. Add the egg quarters, tomato wedges and cucumber around the edges.
  5. Drizzle each salad with a modest amount of dressing immediately before serving and pass the rest separately.