Wash all lettuces and spinach thoroughly. Spin or pat dry until no excess water remains. Roughly chop romaine, red leaf and iceberg into bite-sized pieces. Combine in a large salad bowl and toss gently to mix.

Vegetables & Crunch

Halve the cherry tomatoes. Seed and slice the cucumber into thin rounds. Thinly slice the red onion and radishes. Julienne or shred the carrot. Scatter the prepared vegetables evenly over the bed of greens.

Proteins

If not already cooked, poach or boil eggs for 9–11 minutes for hard-cooked yolks, then cool in ice water and quarter. Slice or cube the cooked turkey and ham into bite-sized pieces. Chop cooked bacon into small pieces if using. Arrange turkey, ham, quartered eggs and bacon in separate sections or evenly across the salad for a classic chef-salad presentation.

Cheese & Extras

Add shredded or cubed cheddar and Swiss cheese to the salad. Sprinkle croutons and pickle slices or pepperoncinis if using. Taste a small piece to check saltiness and balance; remove or reduce pickles if too tangy.

Dressing

Make the vinaigrette

In a small bowl or jar combine olive oil, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning (add a little more vinegar for brightness or more oil to mellow).

Either drizzle dressing over individual portions or toss the entire salad lightly in the bowl until ingredients are evenly coated. If tossing whole salad, add dressing gradually (start with half) and add more to taste to avoid overdressing.

Serve immediately to keep greens crisp. Pass additional dressing at the table if desired.