Chef Salad Recipe

Prepare lettuce

Wash romaine lettuce thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels. Chop or tear into roughly 1- to 2-inch pieces to yield about 6 cups and place in a large salad bowl.

Prepare tomatoes

Core and dice tomatoes into roughly 1/2-inch pieces to make about 1 cup. Add to the bowl with the lettuce.

Prepare cucumber

If using an English cucumber, peel if desired, halve lengthwise and slice crosswise into 1/4-inch half-moons until you have about 1/2 cup. Add to the bowl.

Prepare red onion

Thinly slice red onion into half-moons and separate the rings; measure 1/4 cup and add to the salad bowl. If onion is strong, soak slices in cold water for 5 minutes then drain before adding.

Prepare garbanzo beans

Drain and rinse 1 cup canned garbanzo beans under cold water. Shake off excess water and add to the salad bowl.

Prepare eggs

Peel two hard-boiled eggs, slice each into quarters or chop coarsely and arrange on top of the salad.

Add proteins and cheese

Stack or fold the sliced turkey and ham and slice into bite-sized strips or ribbons (about 4 oz each). Scatter the deli meats over the salad and sprinkle 1/2 cup shredded cheddar evenly on top.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until emulsified, or secure the jar lid and shake until well combined. Taste and adjust seasoning to preference.

Just before serving, drizzle the dressing over the salad (start with about 2/3 of the dressing) and gently toss with salad tongs until ingredients are evenly coated. Add more dressing to taste if desired.

Sprinkle 1 tablespoon chopped fresh parsley and 1/2 cup croutons over the dressed salad for added color and crunch. Serve immediately.