Chef’s Salad G 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 Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Wash and dry the romaine and iceberg lettuce thoroughly. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
Preparation of Toppings
- 2
Slice the salami, ham, and provolone cheese into strips or bite-sized pieces. Set aside.
- 3
- 4
Rinse the cherry tomatoes under cold water and halve them. Add them to the salad bowl.
- 5
Peel the hard-boiled eggs, slice them into quarters, and arrange them on top of the salad.
- 6
Add the sliced salami, ham, and provolone cheese to the salad.
- 7
Top the salad with the pepperoncini for added flavor.
Serving
- 8
Drizzle your choice of dressing over the salad just before serving. Toss gently to combine all ingredients without breaking the eggs.
- 9
Serve immediately while fresh and crisp.
