Chef Salad Recipe

Hard boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit for 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and halve lengthwise.

While eggs are cooking or cooling, trim any excess fat from the ham, turkey and roast beef. Stack each meat and slice into long thin strips (julienne) about 1/8–1/4 inch thick and 2–3 inches long. Place on separate plates and chill briefly if desired to keep clean slices.

Cut the Swiss cheese into matching thin strips (julienne). Keep cheese chilled until assembly to retain shape.

Wash and thoroughly dry the mixed greens. Tear larger leaves into bite-size pieces and place in a large bowl or divide between serving plates.

Halve cherry tomatoes, slice cucumber into half-moons, thinly slice red onion, and julienne or shred the carrot. Distribute these evenly on top of the greens, leaving a center area free for arranging proteins and eggs.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, salt and pepper. Whisk or shake to blend. Slowly drizzle in olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Taste and adjust salt, pepper or acidity as desired.

If serving family-style on a platter: create four fan or wedge areas of the salad base for the proteins. Evenly arrange julienned ham, turkey, roast beef and Swiss cheese in separate sections over the greens so each protein is visible. Place the halved hard boiled eggs around the center or tuck one half per serving on top of each protein section.

If plating individual salads: divide greens and vegetables among four plates. Neatly arrange about 1.5 oz of each julienned meat and 1 oz of cheese on each plate in separate piles or fanned strips. Add 3 halved egg pieces per plate (or 1 whole egg per serving halved).

Scatter optional croutons, pickles/pepperoncini and chopped parsley over the salad if using.

Just before serving, drizzle 1–2 tablespoons of the vinaigrette over each plated salad or serve the dressing on the side. Season with additional black pepper to taste.

Serve immediately so greens remain crisp. Leftover components (dressed greens aside) can be stored separately in airtight containers in the refrigerator for up to 2–3 days.