Chef's Salad Recipe

Prepare greens

Wash and dry the romaine and mixed baby greens thoroughly. Roughly chop the romaine into bite-sized pieces. Place both greens in a large salad bowl and toss gently to combine.

Prep cucumber

Peel the cucumber if desired. Slice the cucumber lengthwise and remove seeds if they are very watery, then cut into 1/4-inch half-moons. Add to the bowl with greens.

Prep tomatoes

Rinse the cherry tomatoes and pat dry. Halve or quarter them depending on size and add to the salad bowl.

Add proteins and cheeses

Slice or chop the deli turkey and ham into bite-sized pieces and scatter over the greens. Slice the Swiss into thin strips or small cubes and sprinkle the shredded cheddar over the top.

Add eggs and croutons

Peel the hard-cooked eggs, halve or quarter them, and arrange on the salad. Finish by sprinkling the croutons evenly across the top.

Season

Just before serving, sprinkle the salad with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss gently if serving family-style or leave arranged for plated presentation.

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.

Add 1/4 cup buttermilk and whisk to loosen the mixture to a pourable dressing consistency. If you prefer a thinner dressing, add 1–2 tbs more buttermilk.

Stir in the chopped chives, parsley, and dill, then add the minced garlic, 1 tsp lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until combined and taste; adjust salt, lemon, or herbs to preference.

Cover and refrigerate the dressing at least 20 minutes to let flavors meld. Stir or shake well before serving.