Chef Salad To Go Food

CHEF JOHN'S CLASSIC MACARONI SALAD

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

CHEF SALAD

Steps:

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

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.

BIG ITALIAN SALAD

Steps:

• Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
• Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
• Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
• Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.

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.

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 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-TO-GO

Steps:

• Spoon dressing into bottom of resealable plastic container; top with remaining ingredients. Seal Container.
• Refrigerate until ready to use.
• Shake container to evenly coat salad with dressing just before serving.
• KITCHEN TIPS:.
• Serving Suggestion:.
• Pack 6 Triscuit Crackers in small plastic bag. Enjoy with your salad.
• Variation: Substitute Zesty Italian Dressing for the ranch dressing, Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Cheddar and Deli Fresh Shaved Oven Roasted Turkey Breast for the ham.

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:

• 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 JOHN'S ANTIPASTO PASTA SALAD

Steps:

• Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
• While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
• Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
• Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
• Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.