Chef’s Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens. Place the 6 cups of greens in a large salad bowl or on a chilled platter, leaving room to toss.

Prepare cucumber and carrot

Peel the cucumber if desired, halve lengthwise and thinly slice crosswise to yield about 1/2 cup. Peel and grate or julienne the carrot to yield 1/2 cup. Scatter the cucumber and carrot evenly over the greens.

Prepare tomatoes

If using cherry tomatoes, halve them to make about 1 cup and distribute evenly across the greens. If using larger tomatoes, cut into bite-sized wedges.

Cook the eggs

Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let sit 9–10 minutes for hard‑boiled yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter or slice.

Prepare meats and cheese

If slices are large, stack and roll the roast turkey and ham and cut into 1/4‑inch ribbons or chop into bite-sized pieces to equal about 1 cup each. Cube or slice 3/4 cup Swiss cheese. Arrange the turkey, ham and Swiss in separate small mounds on top of the greens so the salad reads as a composed Chef's salad.

Dress and season

Drizzle 1/2 cup gluten-free ranch dressing over the salad or serve on the side. Sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper lightly over the salad, adjusting to taste.

Garnish

Scatter the quartered hard‑boiled eggs over the top. If using, sprinkle 1 tablespoon thinly sliced fresh chives for color and flavor.

Serve

To serve as a composed salad, present with meats and cheese in distinct sections and allow diners to toss with dressing at the table. For a tossed salad, gently toss the greens, vegetables, meats and cheese with the dressing until evenly coated. Serve immediately.