Chef Salad Recipe

Prepare and dry greens

Rinse romaine, iceberg and baby spinach thoroughly under cold water. Spin or pat dry with paper towels until no excess moisture remains. Tear or chop the romaine and iceberg into bite‑sized pieces and place in a large salad bowl. Add baby spinach on top.

Prepare proteins

If your ham and turkey are not already sliced, trim any excess fat and cut into 1/2‑inch strips or 1/2‑inch dice. Arrange in separate small piles or mix lightly and set aside.

Hard‑boil eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium heat, then cover, remove from heat and let sit 9–11 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and slice into quarters or rounds.

Prepare cheeses

Slice the Swiss into thin strips or small cubes. If cheddar isn't pre‑shredded, grate or finely shred it. Keep cheeses separate so diners can see variety.

Core and seed the tomato, then cut into 6–8 wedges. Slice the cucumber into 1/4‑inch rounds (or half‑moons if large). Thinly slice the red onion into rings and separate. Peel and julienne or coarsely shred the carrot. If using olives, slice them. Arrange vegetables in sections on top of the greens so the salad shows color and makes serving easy.

In a small bowl or jar, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, honey, salt and pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning: add up to an additional 1/2 tsp salt or a splash more vinegar if you prefer more tang.

On the prepared bed of greens, neatly arrange ham, turkey, egg quarters, Swiss and cheddar, tomato wedges, cucumber slices, red onion and carrot in separate clusters or rows for a classic chef‑salad presentation. Sprinkle olives if using.

Drizzle dressing over the salad just before serving, or serve dressing on the side. Toss gently at the table if diners prefer the ingredients mixed. Top with croutons and chopped parsley if desired.