Julienne Salad Recipe

Prepare lettuce

Remove outer leaves of romaine if needed. Roughly chop or tear the romaine hearts into 1–1½ inch pieces, then rinse under cold water and spin or pat dry until mostly moisture-free.

Julienne proteins and cheese

Stack slices of cooked ham, turkey breast, and cheese. Trim any crusts. Using a sharp knife, cut each stack into 1/8–1/4 inch thick strips about 1.5–2 inches long (matchstick/julienne). Place julienned ham, turkey and cheese in separate small bowls and refrigerate briefly if needed to keep shape.

Prepare eggs and extras

Place eggs in a pot, cover with cold water, bring to a gentle boil, then turn off heat and cover for 9–10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel and cut each egg into wedges (6–8 wedges total). If using cherry tomatoes and onion, halve tomatoes and thinly slice onion. Set aside.

Assemble salad

In a large mixing bowl, combine the chopped romaine, julienned ham, turkey and cheese. Toss gently to distribute ingredients evenly. Taste a small piece and adjust seasoning after dressing is added.

Plate and finish

Divide the dressed lettuce mixture among 4 plates or one large platter. Arrange egg wedges around or on top of the salad. Scatter halved cherry tomatoes and thin red onion slices over the top if using. Finish with an extra grind of black pepper.

Make vinaigrette: In a small bowl or jar, combine the red wine vinegar, Dijon mustard and honey (if using). Whisk or shake to blend. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Season with salt and freshly ground black pepper and taste; adjust acidity or sweetness as needed.

Dress salad: Just before serving, pour the vinaigrette over the salad (about 1–2 tablespoons dressing per serving) and toss lightly to coat evenly. Alternatively, serve dressing on the side for guests to add their own.