I forgot how deliciously rewarding it is to prepare and eat a Chef’s Salad. You get your protein. You get your cheese. You get your veggies. You get your crunchy little croutons. You get a healthy, easy-to-make meal that is tied together with a bouncy light vinaigrette.
Traditionally a Chef’s Salad is made with smoked ox tongue, fresh roasted ham and chicken or turkey cut off the bone and carefully sliced “julienne” style. I’m fine with the ham and chicken or turkey, but the smoked ox tongue is definitely NOT happening in my salad bowl. You go right ahead, and thank you very much.
But what do you do if you don’t have a roasted ham or chicken or turkey hanging out in your refrigerator? You follow my recipe for Super Easy Chef’s Salad. Buy the meat and cheese at the supermarket deli and ask (nicely) for them to cut into ¼-inch thick slices.
You’ll still need to cut the meat and cheese into strips, aka julienne, but that doesn’t take much time. Just stack the slices and cut them all at once. Boiled eggs are easy (and you may already have some in your fridge).
You can use romaine lettuce, but I like to mix it up with iceberg and whatever other leaf lettuce looks good. In this recipe, I used only cucumbers and tomatoes, but you can add whatever veggies you like because, after all, this is a CHEF’S Salad… and you’re the CHEF!
Super Easy Chef’s Salad Recipe
prep: 15 minutes
12 cups lettuce
1 cucumber, peeled, halved lengthwise, seeded and sliced
3 hard boiled eggs, sliced into wedges
8 ounces ham, sliced ¼-inch thick and cut into 3-inch strips
8 ounces cheddar cheese, sliced ¼-inch thick and cut into 3-inch strips
8 ounces turkey, sliced ¼-inch thick and cut into 3-inch strips
1 pint grape tomatoes, sliced in half
1 cup vinaigrette
2 cups croutons
let’s get to it…
Place the lettuce in a large serving bowl and toss with half of the vinaigrette.
Arrange the cucumbers, eggs, meat, cheese and tomatoes on top of the greens in an artsy way. Drizzle the remaining vinaigrette on top of the salad and top with a few croutons. Serve the remaining croutons with the salad.