Chef's Salad Recipe

Prepare lettuce

Wash romaine leaves thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels. Tear or chop into roughly 1- to 2-inch pieces and place in a large serving bowl or on a platter.

Prepare tomato

Core the tomato and cut into 8 wedges (or dice if preferred). Pat lightly with paper towel to remove excess moisture. Arrange tomato wedges over the lettuce or reserve for plating in the final assembly step.

Prepare cucumber

Wash the cucumber, trim the ends, and slice into 1/4-inch rounds or half-moons if preferred. If cucumber has thick skin, peel strips or entirely before slicing. Scatter slices over the lettuce.

Cook and prepare bacon

Preheat oven to 400°F (200°C) or heat a skillet over medium. Arrange bacon slices on a rimmed baking sheet lined with foil (for oven method) and bake 12–18 minutes until crisp, flipping once for even cooking. For skillet, cook 3–5 minutes per side until crispy. Transfer to a paper towel-lined plate to drain and cool, then break into bite-sized pieces.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, remove from heat, cover, and let sit 9–11 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter (or slice) each egg.

Prepare deli meats

Stack the ham slices and turkey slices, then roll or fold each slice into loose ribbons or cut into bite-sized strips. Arrange on a plate or directly on the salad for a composed look.

Prepare cheese

Shred or cube the cheddar cheese to total approximately 1 cup. Sprinkle evenly over the assembled salad or reserve for individual plating.

Season

Lightly sprinkle the salt and freshly ground black pepper over the assembled salad, keeping in mind dressing saltiness if using a salted dressing.

If using a store-bought or pre-made dressing, whisk briefly to combine. Offer the dressing on the side or drizzle about 1/2 to 3/4 cup over the salad just before serving, tossing gently to coat. Adjust amount to taste.

To assemble the Chef's Salad: start with the bed of prepared romaine in a large bowl or platter. Evenly distribute the cucumber and tomato. Arrange the ham and turkey ribbons in sections or throughout the salad. Place quartered hard-boiled eggs on top, scatter bacon pieces and shredded cheddar. Finish with a light sprinkle of salt and pepper. Serve immediately with dressing on the side or lightly tossed.