Chef Salad Food

CHEF SALAD

Steps:

• Place greens on 4 serving plates.
• Top with meat, tomatoes, cheese and croutons.
• Drizzle with dressing.

CHEF SALAD

Steps:

• Arrange bacon, tomatoes, eggs, cheese, ham, turkey and croutons in rows over salad greens.
• Toss salad with dressing at the table.

CHEF'S SALAD

Steps:

• In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad.

CHEF'S SALAD

Steps:

• Cook bacon: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
• Prep lettuce, meats, and cheese: Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.
• Make dressing: Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.
• Toss salad: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.

SUPER CHEF'S SALAD

Steps:

• Bring eggs (and water to cover) to a simmer in a small saucepan. Simmer 1 minute. Remove saucepan from heat; cover and let stand 10 minutes. Drain and rinse with cold water. Peel eggs and cut into wedges.
• Put romaine in a large salad bowl. Top with eggs and mounds of remaining ingredients.

TRADITIONAL CHEF'S SALAD RECIPE

Steps:

• Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl. Toss the greens with remaining ingredients, reserving some julienned pieces of meat, cheese, and egg slices for garnish. Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.

CHEF'S SALAD

Steps:

• In a large bowl toss greens. Divide greens among four large salad bowls or plates. Arrange meat, cheese, eggs, tomato, and sweet pepper on top of greens. If desired, sprinkle with croutons. Drizzle with some of the salad dressing and pass any remaining dressing. Makes 4 main-dish servings.

CHEF'S SALAD

Steps:

• Shred carrots and thinly slice radishes. Cut ham into thin strips. Tear lettuces into bite-size pieces and in a bowl toss with sprouts. In a colander rinse and drain chick-peas. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.
• Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion. Let onion stand at least 15 minutes and up to 1 hour.
• Make dressing:
• Chop garlic. In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended. Dressing may be made 1 hour ahead and chilled, covered.
• With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Drain onion and pat dry. Halve tomatoes. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

CHEF'S SALAD

Steps:

• In a large bowl, toss both lettuces together, then place on your serving platter.
• In any combination you want, add each of the salad ingredients and top with our Honey Dijon Ranch Dressing - or serve on the side.
• Serve with a good crusty bread.

CHEF SALAD

Steps:

• Wash and dry the lettuce. Tear into bite size pieces and place in a large bowl (or divide over 4 individual serving plates).
• Top with remaining ingredients.
• Serve with Thousand Island or Ranch dressing.

CHEF SALAD

Steps:

• Layer the lettuce on the bottom of a large plate.
• Arrange all of the toppings on top as desired. Drizzle chilled dressing over the top when ready to serve.

CHEF SALAD (EASY IN 15 MINUTES!)

Steps:

• Place chopped lettuce into a large bowl, or divide among serving bowls.
• Top with ham, tomatoes, cucumbers, cubed cheeses, and sliced eggs.
• Add dressing and toss to coat, or serve dressing on the side of individual bowls.

CHEF SALAD

Steps:

• Make the dressing: Add all the dressing ingredients to a bowl and whisk until well combined. Refrigerate until ready to use.
• Finish the salad: Add all the salad ingredients to a bowl and toss everything together. Drizzle with the dressing, toss and serve. Alternatively, you can arrange the ingredients in rows as seen in the pictures with the lettuce as a base.

CHEF SALAD

Steps:

• Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.
• Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.
• Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.
• Top with tomatoes.
• For dressing:
• Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on.
• Let sit in fridge for an hour or so.
• Slowly drizzle dressing on top.
• (Reserve remaining dressing for another use.).

UPGRADE YOUR CHEF'S SALAD WITH RACH'S ULTIMATE VERSION

Steps:

• Stir up dressing in small bowl
• For the pickled onions, combine onions, vinegar, sugar, salt and pepper
• For the salad, preheat oven to 400˚F, bake bacon on slotted pan and bake to very crisp, remove, drain and cool to handle, then coarsely chop
• Quarter the hard-boiled eggs lengthwise
• In a bowl, combine with scallions
• Halve the meats and cut into ¾- to 1-inch strips
• Slice cheese to match strips in similar size and shape to the meats
• Core the iceberg lettuce by knocking core-side down on counter and removing, then slice the lettuce heads into slabs, then quarter the slabs and arrange on large cutting board or platter
• Season with salt and pepper and spoon dressing evenly over
• Then arrange in stripes across the bed of lettuce: bacon, turkey, tomatoes, Swiss, ham, eggs and scallions, blue cheese, beef, provolone, and giardiniera
• Top salad with the pickled onions and serve

SPEEDY CHEF'S SALAD

Steps:

• Boil eggs for 8 mins, then cool, peel and cut into wedges. Mix ham with salad, cherry tomatoes and mushrooms. Toast ciabatta. When cool, rub with the cut side of garlic, then cut into large croutons. Mix sun-dried tomatoes with dressing. Toss everything together and top with the eggs and seasoning.

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

AMERICAN CHEF'S SALAD

Steps:

• Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning. Now place the bacon on some foil on the grill pan, and grill until it's very crispy - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces. Next slice the garlic sausage, first into ¼ inch (5 mm) slices, then cut the slices into ¼ inch (5 mm) strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin). Next crumble the cheese and peel and slice the avocados. To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and rocket. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well. Just before serving, add half the dressing and mix together. Add the remaining dressing and toss again so that everything gets a good coating. Finally, sprinkle over the spring onions and serve immediately. This needs lots of good rustic bread on the table.

CHEF JOHN'S SALAD LYONNAISE

Steps:

• Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
• Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
• Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
• While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
• Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
• Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
• Sprinkle with cayenne, sea salt, and chives and serve.