Chef Salad Recipe
Make Chef Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Greens & Base
Vegetables & Add-ins
Proteins & Toppings
Dressing: Classic Red Wine Vinaigrette
Method
Greens & Base
Wash and dry the romaine, iceberg, and baby spinach thoroughly. Chop romaine and iceberg into bite-size pieces and place all greens in a large salad bowl. Chill in refrigerator while you prepare other ingredients (about 10 minutes) if desired.
Vegetables & Add-ins
Halve the cherry tomatoes and add to a small bowl. Seed the cucumber (if desired), slice into 1/4-inch rounds, then halve or quarter those slices and add to bowl. Thinly slice the red bell pepper and red onion; if onion is sharp, soak slices in cold water for 5 minutes then drain. Julienne or shred the carrot. Combine all prepared vegetables and keep refrigerated until assembling.
Proteins & Toppings
Slice or julienne the ham and turkey into bite-size strips. Peel the hard-boiled eggs and quarter them. If using bacon, cook until crisp, drain on paper towel and chop. Shred or cube cheddar and slice Swiss cheese. Prepare croutons if using. Keep all proteins and toppings separate and chilled until assembly.
Dressing: Classic Red Wine Vinaigrette
Make the vinaigrette
In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or sugar), minced garlic, salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt or a little more honey if too sharp. Refrigerate if not using immediately; bring to room temperature and re-whisk before serving if chilled.
Assemble Salad
Remove the greens from the refrigerator and toss gently to mix. Place the mixed vegetables over the greens evenly. Arrange ham, turkey, egg quarters, cheddar, Swiss, and bacon (if using) on top in separate sections or evenly distributed, depending on presentation preference. Sprinkle croutons over the top.
Just before serving, drizzle the vinaigrette over the salad (start with about half the dressing and add more to taste) and toss gently to coat, or serve dressing on the side. Season with additional salt and freshly ground black pepper to taste.
Divide the salad among 2 plates or bowls and serve immediately.