Chef Salad Special Recipe

Boil the eggs

Place the 4 large eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for hard-boiled yolks. After 10 minutes, transfer eggs to an ice bath (bowl of cold water with ice) for 5 minutes to stop cooking. Peel and halve each egg lengthwise; set aside.

If your ham or turkey needs reheating: warm slices in a skillet over medium heat with a teaspoon of oil for 1–2 minutes per side until just heated through. Let cool slightly and slice or dice into bite-sized strips if not already prepared.

Prepare the greens: rinse the mixed salad greens and shredded iceberg under cold water, spin dry in a salad spinner or pat dry with clean towels. Place the greens in a large salad bowl or divide among four individual bowls (about 1.5 cups greens per serving).

Arrange vegetables: slice the cucumber, quarter the tomatoes, thinly slice the red onion and bell pepper. Scatter the tomatoes, cucumber, onion, olives (if using) and crumbled/sliced Swiss cheese over the greens evenly.

Add proteins: distribute the diced ham and turkey over the salads in an appealing arrangement (about 2 oz ham and 2 oz turkey per serving). Place the halved hard-boiled eggs on top (one egg per serving if serving four).

Add crunch and garnish: sprinkle croutons over each salad and finish with chopped fresh parsley.

Make the dressing: in a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp minced garlic (optional), 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Whisk (or shake in a jar) vigorously until emulsified. Taste and adjust seasoning — add up to 1 tsp more vinegar for brightness or a pinch more salt if desired.

Dress and serve: drizzle about 1 to 1.5 tbsp dressing per individual salad (or toss the large bowl gently with 2–3 tbsp dressing total if serving family-style). Serve immediately so greens remain crisp. Offer extra dressing on the side.