Chef's Salad Recipe

Wash and dry the romaine and baby greens thoroughly. Chop or tear romaine into bite-sized pieces. Place greens in a large salad bowl and chill briefly while preparing other ingredients.

Prepare eggs

Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 9 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg.

Fold or loosely roll the sliced ham and salami into bite-sized ribbons or piles. Scatter or arrange them on top of the greens so they stay distinct (this is typical for a chef's salad). Sprinkle the shredded or cubed cheddar over the salad.

Dice the roma tomato into 6–8 wedges or bite-sized pieces. Peel the cucumber if desired, halve lengthwise and slice into 1/4-inch half-moons. Thinly slice the red onion into rings and separate. Seed, core, and thinly slice the bell pepper. Arrange tomato, cucumber, onion, and pepper in separate sections over the greens to keep ingredients visible and easy to serve.

If using croutons, scatter them over the salad just before serving so they stay crisp.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as desired.

Either toss the dressing with the greens just before serving (about 2–3 tbs dressing per serving) or serve it on the side for guests to dress their own portions.

Arrange the ham, salami, quartered eggs, cheddar, tomatoes, cucumber, onion, and bell pepper on top of the dressed or undressed greens in sections or a composed pattern typical of a chef's salad.

Sprinkle chopped parsley over the top and add lemon wedges on the side if desired. Serve immediately.