Chef Salad Recipe

Prepare greens

Wash all lettuces thoroughly and spin dry or pat dry with clean kitchen towels. Chop romaine into bite-sized pieces, tear butter or mixed greens into pieces if large, and shred iceberg. Combine all three in a large serving bowl and gently toss to mix evenly.

Prepare vegetables

Quarter the roma tomatoes, thinly slice the cucumber and red onion, and julienne or shred the carrot. Add the prepared vegetables to the bowl with the greens and toss gently to distribute.

Prepare proteins

Warm or use cold cooked turkey and ham; slice or shred to roughly 1/2-inch ribbons or bite-sized pieces. Halve the hard-boiled eggs. Cook bacon until crisp (pan-fry over medium heat for about 6–8 minutes or bake at 400°F/200°C for 12–15 minutes), then drain on paper towels and crumble. Cube or slice the cheese. Arrange turkey, ham, egg halves, crumbled bacon and cheese on top of the greens and vegetables in separate small clusters (classic chef-salad presentation) or toss together if preferred.

Scatter halved cherry tomatoes across the top, add croutons if using, and distribute pickled banana peppers or sliced dill pickles for a bright tang. These items provide texture and optional acidity—adjust quantities to taste.

Make vinaigrette

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or shake until combined. While whisking, slowly stream in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a little more vinegar for brightness, oil for mellowness, or honey for sweetness.

Dress and serve

Either drizzle the vinaigrette over the salad and gently toss to coat everything evenly, or serve the dressing on the side so diners can add to taste. If serving immediately, toss just before plating to keep greens crisp. Garnish with additional cracked black pepper if desired.