Snarf Salad Recipe

Cook and chop bacon

Place bacon slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until bacon is crisp, about 8–10 minutes. Drain on paper towels and chop into 1/4–1/2" pieces. Reserve for salad.

Hard-boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit 9–10 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and quarter the eggs.

Tear or slice the deli turkey and ham into bite-size pieces (roughly 1" pieces). Cut the American and Swiss cheeses into 1/2" strips or small cubes so they mix easily through the salad.

Wash and spin the salad greens thoroughly; dry so dressing will cling. Place greens in a large bowl.

Slice the tomato into wedges or 1/2" thick slices and then cut into bite-size pieces (about 1 cup). Thinly slice the red onion into half-moons; separate into rings and measure 1/2 cup. Add tomato and onion to the bowl with the greens.

In a small bowl or jar, whisk together mayonnaise, Dijon mustard, red wine vinegar, honey, lemon juice, salt and 1/4 tsp black pepper until smooth. If the dressing is too thick, whisk in up to 1 tablespoon cold water to reach desired consistency.

Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon if you prefer brighter acidity.

Add the torn turkey, torn ham, American and Swiss cheese cubes, and chopped bacon to the bowl with greens, tomato, and onion. Gently toss to combine so ingredients distribute evenly.

Drizzle about half of the dressing over the salad and gently toss to coat. Add more dressing as needed to lightly dress the salad (reserve any extra in the refrigerator for up to 3 days).

Arrange the quartered hard-boiled eggs on top of the tossed salad. Sprinkle chopped parsley and a little cracked black pepper over the eggs and salad for garnish.

Serve immediately on chilled plates or bowls so greens stay crisp.