The Guy's Chef Salad Recipe

Wash the romaine lettuce thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean towels. Chop into bite-sized pieces until you have about 6 cups packed and place in a large mixing bowl or on a serving platter.

Slice the cucumber into 1/4-inch rounds, then halve or quarter the rounds if desired for bite-sized pieces. Scatter 1/2 cup of sliced cucumber over the chopped lettuce.

Core the tomato and cut into 6–8 wedges (or into medium dice if preferred). Arrange the tomato wedges around the perimeter of the salad or sprinkle diced tomato evenly over the greens.

If not already sliced, slice the Black Forest ham, smoked turkey, roast beef, and salami into bite-sized strips or fold larger slices into quarters. Divide the meats into four small piles and arrange them in sections on top of the greens so each meat is visible and easy to choose from.

Distribute the ham (4 oz), smoked turkey (4 oz), roast beef (4 oz), and salami (2 oz) evenly across the salad, leaving space in the center for the cheese and additional toppings.

Sprinkle the shredded 3-cheese blend (3/4 cup) in the center of the salad or scatter evenly over the meats and greens.

If using, scatter the sliced red onion (2 tbsp) and pepperoncini or pickles (2 tbsp) over the top for extra flavor and crunch.

Make the vinaigrette

In a small bowl or jar, combine 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, 3 tablespoons extra-virgin olive oil, 3/8 teaspoon salt (about 3/8 tsp), and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning — add a splash more vinegar for brightness or a pinch more honey for sweetness if desired.

Drizzle the vinaigrette over the salad just before serving (start with about half, toss gently, then add more to taste), or serve the dressing on the side.

If you prepared the salad on a platter, gently toss the components together on the platter or in a large bowl to combine, taking care not to bruise the greens. If served composed, leave meats and cheese in sections so diners can help themselves.

Season with an additional pinch of salt and pepper to taste. Serve immediately with extra dressing on the side and optional crusty bread.