Chef’s Salad Recipe

Salad Preparation

1. 1

   Prepare the Lettuce

   Wash the romaine lettuce thoroughly under cold water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.

2. 2

   Add Tomatoes

   Wash the cherry tomatoes and cut them in half. Add them to the bowl with the chopped lettuce.

3. 3

   Slice the Cucumber

   Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add the cucumber slices to the salad bowl.

4. 4

   Chop the Bell Pepper

   Remove the stem and seeds from the red bell pepper. Chop it into small pieces and add to the bowl.

5. 5

   Grate the Carrot

   Peel the carrot and grate it using a box grater. Sprinkle the grated carrot over the salad ingredients in the bowl.

6. 6

   Slice the Red Onion

   Peel the red onion and slice it thinly. Add the sliced onion to the salad bowl, adjusting the amount to taste.

7. 7

   Prepare the Hard Boiled Eggs

   Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, reduce the heat to low and simmer for 10-12 minutes. Remove from heat, cool in cold water, peel, and slice. Add the slices to the salad.

8. 8

   Add Cheese and Croutons

   Sprinkle the grated cheddar cheese and croutons over the salad ingredients in the bowl.

9. 9

   Make the Dressing

   In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.

10. 10

    Dress the Salad

    Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients evenly.

11. 11

    Serve

    Serve the Chef’s Salad immediately, either in individual bowls or family style in the large salad bowl.