Chef Salad Recipe

In a medium bowl combine shredded cabbage and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Cover and chill for at least 20 minutes to let flavors meld. Taste and adjust seasoning before serving.

Warm the pulled pork: place 6 oz pulled pork in a small saucepan over low heat with 1–2 tbs of its BBQ sauce or a splash of water. Warm gently, stirring occasionally, 5–7 minutes until heated through. Keep covered to retain moisture.

If turkey is cold from refrigeration, remove slices and let sit 5 minutes at room temperature or gently warm in a skillet for 1–2 minutes per side over medium-low heat to take the chill off; do not overcook.

In a large bowl or on a serving platter arrange the mixed salad greens and shredded iceberg lettuce evenly as the base.

Arrange the sliced house-smoked turkey on one side of the greens in neat folds or slices (about 8 oz).

Place the warmed pulled pork in a separate pile on the opposite side of the greens (about 6 oz).

Scatter halved cherry tomatoes and sliced cucumber evenly around the greens.

Add quartered hard-boiled eggs and sprinkle shredded cheddar over the salad.

Place quartered dill pickles in a small cluster at the side of the plate so guests can help themselves.

Drizzle olive oil and lemon juice over the greens, season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, and toss lightly if serving family-style. Alternatively leave tossing to the diner and serve dressing on the side.

Serve the slaw in a small bowl or ramekin alongside the plated salad. Offer ranch dressing or vinaigrette (about 4 tbs) on the side for dressing the salad.