Chefs Salad Food

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.

CHEF'S SALAD

Steps:

• Combine first 6 ingredients. Serve as is, or spoon mixture into pita bread halves.
• Serve with dressing. Serve immediately.

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.

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:

• 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.

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 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.