Chef’s Salad Recipe
Mixed romaine and iceberg lettuce, generously topped with slices of salami, ham, provolone cheese, cucumbers, cherry tomatoes and a hard-boiled egg. Served with pepperoncini and your choice of dressing.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Lettuce
Wash the romaine and iceberg lettuce thoroughly under cold water. Dry them using a salad spinner or pat them dry with a clean kitchen towel. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.
Add the Meats
Slice the salami and ham into strips or bite-sized pieces. Layer them evenly over the lettuce in the salad bowl.
Add the Cheese
Slice the provolone cheese into strips or cubes and sprinkle them over the meat layer in the salad bowl.
Prepare the Vegetables
Wash the cucumber and slice it into thin rounds. Rinse the cherry tomatoes and cut them in half if desired. Add both to the salad bowl on top of the cheese.
Boil the Eggs
Place the eggs in a small pot and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 9-12 minutes. Once done, transfer them to an ice bath to cool, then peel and slice them. Arrange the sliced eggs on top of the salad.
Add Pepperoncini
Add the pepperoncini to the salad, distributing them evenly.
Dress the Salad
Pour your choice of dressing over the salad just before serving, or serve it on the side for individual preference.
Serve
Toss the salad gently to combine all ingredients or leave it layered for a more appealing presentation. Serve immediately.