Chef's Salad Recipe

Wash all lettuces, radishes, cucumber and tomatoes under cold running water. Shake off excess water and spin the lettuces in a salad spinner or pat dry with clean kitchen towels.

Core and roughly chop the iceberg lettuce into bite-sized pieces. Tear or chop the green leaf lettuce into similar bite-sized pieces. Combine both lettuces in a large salad bowl and toss gently to mix.

Trim radish ends and slice thinly (about 1/8-inch). Add to the bowl with lettuces.

Peel (optional) and slice the cucumber into half-moons about 1/4-inch thick. Add to the bowl.

If using whole carrots, peel and shred or julienne to make 1 cup shredded carrots; add to the bowl. If using pre-shredded, fluff and add.

Peel the red onion and slice into very thin half-moons. Rinse the slices briefly under cold water if you want a milder onion flavor, then drain well and add to the bowl.

Core the tomatoes and cut into wedges or 1/2-inch dice, depending on preference. Add to the bowl and gently toss all vegetables together to distribute evenly.

Stack the ham and turkey slices and roll each slice loosely (this helps with presentation and makes them easy to pick up). Cut each roll in half or into 1-inch pieces, or leave whole depending on preferred look.

Fold or quarter the Swiss and American cheese slices into bite-sized pieces or thin strips.

Arrange the ham, turkey, Swiss and American cheese over the top of the tossed salad. You can arrange in sections (classic chef's salad style) or distribute evenly across the bowl.

Make the dressing

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a touch more honey for sweetness or more vinegar for brightness.

Just before serving, drizzle the dressing over the salad (start with about half and add more to taste) and toss gently to coat the lettuces and vegetables. If you prefer the classic presentation with undressed components, serve the dressing on the side.

Sprinkle optional croutons on top for crunch. Serve immediately so the lettuce remains crisp.