Chef Salad Recipe

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-size pieces.

Make hard-boiled eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from heat and let stand 10–12 minutes. Transfer to an ice bath for 5 minutes, peel and halve.

Prepare produce

Wash and thoroughly dry all lettuce and greens. Coarsely chop romaine and iceberg, and combine with mixed baby greens in a large salad bowl. Halve cherry tomatoes, slice cucumber into half-moons, and thinly slice red onion.

Prepare meats and cheese

Slice or tear turkey and ham into bite-size strips. Slice or tear provolone into pieces roughly the size of the meat. Keep each component ready for plating.

In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified. Taste and adjust seasoning (add more vinegar for tang, more honey for sweetness, or more salt/pepper). Makes about 4 tablespoons.

Arrange the salad base: toss the chopped romaine, iceberg and mixed greens lightly (to mix) and spread evenly in a large shallow bowl or on individual plates.

Top the greens in sections or evenly with turkey, ham, chopped bacon, provolone, halved hard-boiled eggs, cherry tomatoes, cucumber, and red onion. If using, sprinkle croutons and chopped parsley.

Drizzle 2–3 tablespoons of the dressing over the assembled salad (or serve dressing on the side). Toss gently just before eating, or allow guests to finish assembling on their plates.

Serve immediately so greens remain crisp. Leftover dressing can be refrigerated for up to 5 days.