Parmesan Chef's Salad Recipe

Name: European Street Cafes Parmesan Chef's Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 3 cups iceberg lettuce; 3 cups romaine lettuce (chopped); 0.5 cups cucumber (English or Persian), sliced 1/4"; 0.75 cups cherry or grape tomatoes, halved; 3 oz deli ham, sliced or chopped; 3 oz deli turkey, sliced or chopped; 2 slices cooked bacon, chopped; 0.5 cups sharp cheddar cheese, shredded or cubed; 1 each hard-boiled egg, quartered (optional); 0.25 cups croutons (optional); 1 tsp fresh parsley, chopped (garnish, optional); 0.25 cups mayonnaise; 0.25 cups sour cream or Greek yogurt; 3 tbs buttermilk (or milk); 2 tbs grated Parmesan cheese; 0.5 tsp freshly cracked black pepper; 1 tsp white wine vinegar or lemon juice; 0.5 tsp garlic, finely minced or grated; 0.5 tsp Dijon mustard; 0.25 tsp salt; 1 tsp olive oil (optional, for silkier texture)

Inspired by European Street Cafe

Time20m

Serves2

Iceberg and romaine lettuce, cucumbers and tomatoes topped with ham, turkey, bacon and cheddar cheese. Served with Parmesan Peppercorn dressing on the side.

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Ingredients

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Salad

3 cups iceberg lettuce

3 cups romaine lettuce (chopped)

1/2 cups cucumber (English or Persian), sliced 1/4"

3/4 cups cherry or grape tomatoes, halved

3 oz deli ham, sliced or chopped

3 oz deli turkey, sliced or chopped

2 slices cooked bacon, chopped

1/2 cups sharp cheddar cheese, shredded or cubed

1 each hard-boiled egg, quartered (optional)

1/4 cups croutons (optional)

1 tsp fresh parsley, chopped (garnish, optional)

Parmesan Peppercorn Dressing

1/4 cups Mayonnaise

1/4 cups sour cream or Greek yogurt

3 tbs buttermilk (or milk)

2 tbs Grated Parmesan cheese

1/2 tsp freshly cracked black pepper

1 tsp white wine vinegar or lemon juice

1/2 tsp garlic, finely minced or grated

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1 tsp olive oil (optional, for silkier texture)

Method

Salad

Prepare greens

Rinse iceberg and romaine lettuce thoroughly under cold water. Spin or pat dry with paper towels. Chop or tear iceberg into roughly 1" pieces and chop romaine into bite-sized pieces. Combine both lettuces in a large salad bowl and toss gently to mix.

Prepare vegetables

Wash cucumber and tomatoes. Slice cucumber into 1/4" rounds or half-moons and add to the bowl. Halve the cherry or grape tomatoes and add to the bowl.

Prepare proteins and toppings

Slice or chop the deli ham and turkey into bite-sized strips or cubes. Chop the cooked bacon into small pieces. If using a hard-boiled egg, peel and quarter it. Add ham, turkey, bacon, and cheddar cheese to the salad bowl, tucking some pieces under the greens for even distribution. Sprinkle croutons and chopped parsley on top if using.

Toss and plate

Gently toss the salad to combine all ingredients, being careful not to bruise the lettuce. Divide into 2 servings on plates or leave in the large bowl. Serve with the Parmesan Peppercorn dressing on the side so diners can add to taste.

Parmesan Peppercorn Dressing

Combine mayonnaise and sour cream (or Greek yogurt) in a small bowl. Whisk until smooth.

Add grated Parmesan, minced garlic, Dijon mustard, white wine vinegar (or lemon juice), and freshly cracked black pepper. Whisk to incorporate.

Slowly whisk in the buttermilk to reach desired consistency (add an extra teaspoon or two if you want a thinner dressing). If using, whisk in olive oil for a silkier mouthfeel.

Season with salt to taste. Taste and adjust acidity (more vinegar/lemon) or pepper as desired. For best flavor, refrigerate at least 15 minutes to let flavors meld; if serving immediately, stir again before serving.

Serve 1–2 tablespoons of dressing per salad on the side, or provide the full dressing bowl so diners can add to taste.