Chef Salad Recipe

Wash and dry greens

Rinse romaine, iceberg, and mixed baby greens under cold water. Spin or pat dry thoroughly so the dressing will adhere. Chop romaine and iceberg into bite-size pieces and combine with baby greens in a large mixing bowl.

Prepare vegetables

Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, seed and thinly slice the red bell pepper, and very thinly slice the red onion. Add all vegetables to the bowl with the greens and toss gently to combine.

Cook bacon (if not pre-cooked)

If bacon is raw, cook 4 slices in a skillet over medium heat until crisp, turning occasionally (about 8–10 minutes). Transfer to a paper towel-lined plate to drain and cool, then crumble. If using pre-cooked bacon, crumble now.

Make hard-boiled eggs (if not pre-cooked)

Place 2 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover, remove from heat and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter. If using pre-cooked eggs, quarter and set aside.

Arrange deli meats and cheeses

Slice or tear the turkey and ham into bite-size strips. Slice the optional roast beef/salami if using. Cube or shred the cheddar and slice/shred the Swiss. Keep proteins and cheeses separate from greens until assembly.

On a large platter or dividing among 2–4 serving bowls (depending on portioning), create a base layer by spreading the mixed greens and vegetable mix evenly.

Arrange the turkey, ham, and optional roast beef/salami in separate sections over the greens so the components are visible (classic chef salad style). Sprinkle the cheddar and Swiss cheeses in their own sections. Place quartered hard-boiled eggs and crumbled bacon on top or in designated sections.

Scatter croutons if using, and season the salad lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, distributing evenly.

Sprinkle chopped parsley over the top for color, if using.

Serve the salad immediately with 1/2 cup house-made dressing on the side or lightly drizzled over the salad. Offer extra dressing at the table.

If not serving right away, keep the dressing separate and refrigerate the assembled components for up to 2 hours; toss with dressing just before serving to prevent wilting.