Chef Salad Recipe

Prepare greens

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean towel. Tear any large leaves into bite-sized pieces and place in a large bowl.

Julienne meats and cheeses

Stack the deli ham and turkey slices, then cut across into thin 1/8–1/4 inch strips (julienne). Repeat with the American and Swiss cheese slices so pieces are similar in size to the meat strips. Keep refrigerated until assembling.

Prepare tomatoes and eggs

Rinse cherry tomatoes and slice each in half. If using hard-boiled eggs, peel and quarter them. To hard-boil eggs: place eggs in a saucepan, cover with cold water, bring to a gentle boil, then remove from heat and cover for 10–12 minutes; transfer to ice water before peeling.

Assemble the salad

Divide the mixed greens evenly onto 2 serving plates or bowls. Arrange equal portions of julienned ham and turkey in separate small piles on top of the greens. Add the julienned American and Swiss cheeses in separate piles. Scatter halved cherry tomatoes around the plate, add croutons evenly, and place quartered hard-boiled eggs if using. Lightly season with a small pinch of salt and a crack of black pepper if desired.

Make the ranch: in a small bowl whisk together mayonnaise (1 tbs), sour cream (2 tbs) and buttermilk (4 tbs) until smooth.

Add herbs and seasonings: stir in minced chives (1 tsp), minced parsley (1 tsp), dried dill (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), lemon juice (1 tsp), salt (1 tsp) and black pepper (1/4 tsp).

Adjust consistency and taste: if the dressing is too thick, whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust salt, lemon juice or herbs as needed. Refrigerate at least 10 minutes to let flavors meld (or up to 24 hours).

Serve: either toss the dressing with the salad just before serving or serve on the side in a small ramekin. If serving on the side, provide approximately 2–3 tablespoons of dressing per serving.