Chef Salad Recipe

Wash and prep greens

Rinse romaine, iceberg and baby spinach under cold water. Spin or pat dry thoroughly. Chop romaine into bite-size pieces, shred the iceberg, and keep spinach leaves whole or torn. Place all greens into a large mixing bowl and gently toss to combine.

Prepare vegetables

Peel and julienne or shred the carrot. Slice the cucumber (seed first if desired) into half‑moons, halve the cherry tomatoes, thinly slice the red bell pepper, red onion and radishes. Dice the avocado last and toss in a pinch of salt and a squeeze of lemon if using, to prevent browning. Add all prepared vegetables to the bowl with the greens and toss gently to distribute.

Arrange proteins and extras

Quarter the hard‑boiled eggs. If your deli meats and roast beef were refrigerated, bring to room temperature for 10 minutes then slice or cube to bite size. Add turkey, ham and roast beef to the salad bowl or arrange them in sections if plating individual portions. Add provolone/Swiss cubes and shredded cheddar. Scatter sprouts, pepperoncini and any pickled items over the top.

Add crunch and herbs

Sprinkle croutons and toasted nuts over the assembled salad. Finish with chopped parsley or chives for freshness.

Make the vinaigrette

In a small jar or bowl combine red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or shake to emulsify while slowly adding the olive oil in a steady stream until dressing thickens and becomes glossy. Taste and adjust seasoning (add more vinegar for tang, more honey for sweetness, or more salt as needed).

Dress and toss

Just before serving, drizzle about 3–4 tablespoons of vinaigrette over the salad (adjust to taste). Toss gently to coat all ingredients. If making individual plated portions, divide the salad onto plates and dress each plate lightly, offering extra dressing on the side. Garnish with additional cracked black pepper and a final sprinkle of herbs.