Sep 09 2026
Restaurants›Butterface›Chef Salad Recipe

Chef Salad Recipe

Inspired by Butterface
Time25m
Serves4

Romaine lettuce, arugula, tomato, cucumber, red onion, orange champagne vinaigrette.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Greens

Vegetables

Orange Champagne Vinaigrette

Optional Garnishes

Method

Prep Greens & Vegetables

  1. 1

    Wash and dry greens

    Rinse the romaine and arugula under cold water. Spin or pat dry thoroughly with a clean kitchen towel or salad spinner so the vinaigrette will adhere.

  2. 2

    Chop romaine

    Trim the root end of the romaine, discard any damaged outer leaves, and chop the leaves into roughly 1- to 1.5-inch pieces to yield about 6 cups packed.

  3. 3

    Prepare tomatoes

    Core and cut the tomatoes into 8 wedges each (or into 1/2-inch dice if preferred). If using very large tomatoes, cut into bite-size pieces so they’re easy to eat with a fork.

  4. 4

    Slice cucumber

    Peel the cucumber if desired, halve lengthwise, scoop out seeds if watery, then cut into 1/4-inch half-moons.

  5. 5

    Thinly slice red onion

    Peel the onion, cut in half through the root, and slice very thinly (about 1-2 mm). Separate the rings and soak in cold water for 5 minutes if you want milder onion flavor, then drain and pat dry.

Make Orange Champagne Vinaigrette

  1. 6

    Combine acidic components

    In a medium bowl or jar, whisk together 1/2 cup fresh orange juice, 2 tablespoons champagne vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard until the honey and mustard are dissolved.

  2. 7

    Add shallot and season

    Stir in the finely minced shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning — add a pinch more salt or a little extra honey if the dressing needs balance.

  3. 8

    Emulsify with oil

    Slowly whisk in 1/4 cup extra-virgin olive oil in a steady stream until the dressing is slightly thickened and emulsified. Alternatively, close the jar and shake vigorously for 30 seconds.

Assemble Salad

  1. 9

    Toss greens and vegetables

    In a large bowl, gently combine the chopped romaine (6 cups) and 2 cups arugula. Add the prepared tomatoes, cucumber slices, and sliced red onion.

  2. 10

    Dress the salad

    Drizzle about 3-4 tablespoons of the orange champagne vinaigrette over the salad (start with less; you can add more to taste). Toss gently with salad tongs until everything is evenly coated. Add more dressing if desired, up to the remaining amount.

  3. 11

    Finish and garnish

    Scatter optional 1/4 cup crumbled feta or goat cheese and 2 tablespoons toasted sliced almonds over the top. Taste and adjust with a final pinch of salt and freshly ground black pepper if needed.

  4. 12

    Serve

    Transfer salad to individual plates or serve family-style. Serve immediately so the greens stay crisp.

More from Butterface