Chef Salad Recipe
Crisp Romaine topped with Assorted Deli Meat, Hardboiled Egg, Tomato, Lemon Vinaigrette
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Ingredients
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Salad Base
Deli Meats
Lemon Vinaigrette
Method
Preparing the Salad
- 1
Prepare the Romaine
Wash the Romaine lettuce thoroughly under cold running water. Remove any wilted outer leaves. Pat dry with a kitchen towel or use a salad spinner to remove excess water.
- 2
Chop the Lettuce
Once dry, chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.
- 3
Prepare the Tomatoes
Wash the tomatoes and slice them into wedges or rings, then add them to the bowl with the lettuce.
- 4
Slice the Hardboiled Eggs
Peel the hardboiled eggs and slice them into quarters. Set aside for garnish.
- 5
Add the Deli Meats
Slice the deli meats (turkey, ham, and roast beef) into strips or bite-sized pieces and layer them on top of the salad.
Making the Lemon Vinaigrette
- 6
Combine Ingredients
In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper.
- 7