Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 9 minutes for fully set yolks. After 9 minutes, transfer eggs to an ice bath or run under cold water for 5 minutes to stop cooking and make peeling easier. Peel and halve each egg lengthwise; set aside.

Dressing

Make Dijon vinaigrette

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning if needed. Set aside.

Salad Assembly

Prepare vegetables and proteins

If not already ready, wash and spin dry the romaine and/or mixed greens and tear into bite-sized pieces. Place the greens in a large serving bowl or divide among 2-3 individual plates (recipe serves 2). Slice or chop the turkey and ham into bite-sized strips or cubes. Slice or cube the Swiss cheese. Halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and shred the carrot if using.

Assemble salad

Arrange the torn lettuce as a bed on each plate or in the serving bowl. Neatly arrange the turkey, ham, Swiss cheese, halved hard-boiled eggs, cherry tomatoes, cucumber, red onion, and shredded carrot on top of the lettuce in sections or evenly distributed — classic chef salad presentation separates components so they are visible.

Finish and serve

Drizzle the prepared Dijon vinaigrette over the salads or serve it on the side. Sprinkle croutons and chopped parsley on top if using. Season with extra salt and pepper to taste. Serve immediately.