Chef Salad Recipe

Hollow the loaves

Preheat oven to 350°F (175°C). If desired, brush the exterior of the bread bowls lightly with olive oil. Using a serrated knife, slice a 1–2 inch round from the top of each bread bowl and reserve the top as a lid. Pull out the soft interior, leaving a 1/2 inch shell of bread so bowls hold the salad without leaking.

Place the hollowed bread bowls on a sheet pan and warm in the preheated oven 5–8 minutes to crisp the interior slightly. Remove and let cool while you assemble the salad.

In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; set aside.

Wash and dry the romaine and iceberg lettuce thoroughly. Chop or tear the romaine into bite-sized pieces to total about 6 cups, and chop iceberg into about 2 cups. Place both lettuces in a large mixing bowl.

Slice or dice the cooked ham and roast turkey into roughly 1/2 inch pieces. Add to the bowl with the lettuce.

Core and dice or wedge the tomato and add to the bowl.

Thinly slice the onion and separate into rings or thin strips; add to the bowl. If you prefer a milder onion flavor, rinse the slices briefly in cold water and drain.

Seed, core and thinly slice the green bell pepper and add to the bowl.

Grate or shred the cheddar cheese and reserve 2 tablespoons for garnish; add the rest to the salad bowl.

Peel the hard‑boiled eggs and quarter them. Reserve one quartered egg per bread bowl for garnish; gently toss the remaining egg pieces into the salad bowl.

Season the combined salad with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and toss lightly to combine.

Spoon about half of the vinaigrette over the salad in the mixing bowl and toss gently to coat. Taste and add more dressing if desired (reserve some dressing if you like to serve extra on the side).

Divide the dressed salad evenly between the warmed bread bowls, piling the ingredients so ham, turkey, tomato, peppers and cheese are visible.

Arrange the reserved quartered egg pieces on top of each bread bowl and sprinkle the reserved 2 tablespoons of shredded cheese over the salads.

Place the reserved bread tops slightly askew or to the side and serve immediately so the bread remains crisp around the edges.