Darbar's Chef Salad Recipe

Name: Darbar Persian Grill & Wine Lounges Darbar's Chef Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cups curly parsley, stems removed and coarsely chopped; 4 cups mixed salad greens (romaine + butter lettuce or baby greens); 2 each ripe tomatoes, medium, cut into wedges; 1 each English cucumber, halved lengthwise and sliced; 0.25 cups red onion, thinly sliced; 2 each hard-cooked eggs, halved; 1 cups sliced cooked chicken breast or turkey (optional); 0.5 cups crumbled feta or goat cheese (optional); 0.25 cups toasted walnuts or chopped pistachios (optional); 4 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 3 tbs plain Greek yogurt; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 tsp garlic, finely grated or minced; 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp ground sumac (optional for a tangy finish)

Inspired by Darbar Persian Grill & Wine Lounge

Time20m

Serves4

Greens - Parsley - Tomato - Cucumber - Sauce is Inside the Salad.

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Ingredients

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Salad greens and vegetables

1 cups curly parsley, stems removed and coarsely chopped

4 cups mixed salad greens (romaine + butter lettuce or baby greens)

2 each ripe tomatoes, medium, cut into wedges

1 each English cucumber, halved lengthwise and sliced

1/4 cups Red onion, thinly sliced

Protein and extras (optional but recommended)

2 each hard-cooked eggs, halved

1 cups sliced cooked chicken breast or turkey (optional)

1/2 cups crumbled feta or goat cheese (optional)

1/4 cups toasted walnuts or chopped pistachios (optional)

Dressing (sauce inside the salad)

4 tbs extra-virgin olive oil

2 tbs fresh lemon juice

3 tbs plain Greek yogurt

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 tsp garlic, finely grated or minced

1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp ground sumac (optional for a tangy finish)

Method

Prepare greens and vegetables

Wash and dry

Rinse the mixed salad greens and parsley thoroughly under cold water. Spin or pat dry with paper towels until mostly dry to prevent dilution of the dressing.

Remove thick parsley stems and roughly chop the parsley leaves. Place chopped parsley and dried greens into a large salad bowl and toss gently to combine.

Cut tomatoes into wedges and slice the halved cucumber into 1/4-inch slices. Add the tomato wedges, cucumber slices, and thinly sliced red onion to the bowl, arranging them evenly on top of the greens.

Prepare protein and extras (optional)

If using hard-cooked eggs, peel and halve them. Arrange egg halves on the salad around the perimeter or tuck them between greens.

If using sliced cooked chicken or turkey, slice into bite-sized strips and arrange on top of the salad. Scatter crumbled cheese and toasted nuts as desired.

Make the dressing (sauce inside the salad)

Combine and emulsify

In a small bowl or jar, combine the olive oil, fresh lemon juice, Greek yogurt, Dijon mustard, honey, grated garlic, salt, black pepper, and ground sumac (if using). Whisk vigorously until smooth and slightly thickened, or close the jar and shake until emulsified. Taste and adjust seasoning: add more salt, pepper, or lemon to balance.

The dressing should be creamy but pourable. If too thick, add 1 teaspoon of water at a time to reach desired consistency.

Dress and serve

Pour about half the dressing over the salad and gently toss with salad tongs or two large spoons to coat the greens and vegetables evenly. If you prefer the 'sauce is inside the salad' presentation, make sure the dressing is worked into the layers so it remains distributed rather than pooled on top.

Taste a bite; add more dressing if needed (you will likely use between 3–4 tablespoons for 4 servings). Sprinkle additional chopped parsley or a pinch of sumac on top for garnish.

Serve immediately so greens remain crisp. Leftover dressing can be refrigerated for up to 3 days.