Swiss Hotel Salad Recipe

Prepare greens

Place mesclun mix and sliced romaine in a large salad bowl. Pat or spin dry any washed greens so dressing will cling.

Add the sliced cucumber to the bowl and gently toss to combine the base ingredients.

Scatter halved cherry tomatoes, sliced radishes, and very thin sliced red onion over the greens.

Julienne the apple (leave skin on for texture), toss briefly with a squeeze of lemon to prevent browning, then arrange over the salad.

Quarter the hard-boiled eggs and arrange them evenly around the salad.

Add the julienned smoked ham (or torn prosciutto) and sprinkle the shredded or thinly sliced Swiss cheese over the top.

Lightly toast the walnuts or almonds in a dry skillet over medium heat 3–4 minutes until fragrant, shaking the pan frequently. Cool slightly, then scatter over the salad.

Finish with chopped fresh parsley for color and a little extra flavor.

Make the vinaigrette

In a small bowl or jar combine white wine vinegar, minced shallot, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk or shake to combine. Slowly stream in the olive oil while whisking briskly (or shake the jar with lid on) until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning — add up to an additional 1/2 tsp salt or more honey if you prefer sweeter balance.

Right before serving, drizzle 2–3 tablespoons of vinaigrette over the salad and gently toss to coat. Reserve any extra dressing to serve at the table if desired.