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Chef Salad on a plate
Andrew Fowler

Counter-Service Chef Salad

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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 salads lightly with dressing immediately before serving; pass remaining dressing separately.