Name: Chef’s Salad
Yield: 6 to 8 portions
Ingredients: 3 hard-cooked eggs, shelled and cut lengthwise into quarters, for garnish; 1 large head of red-leaf lettuce, leaves separated, washed, and dried; ½ cup niçoise or other imported black olive, for garnish; 1 bunch of watercress, stems removed, washed, and dried; 2 medium-size heads of romaine lettuce, leaves separated, washed, and dried; 2 cups Our Favorite Vinaigrette; ½ pound thinly sliced boiled or baked ham, cut into julienne; ½ green bell pepper, stemmed, seeded, and cut into julienne; 3 whole cooked boneless, skinless chicken breasts, cut into julienne (3 to 4 cups); 1 large cucumber, peeled, halved lengthwise, seeded, and sliced into crescents; 6 ripe tomatoes, each cut into 6 wedges; ½ pound Gruyère cheese, cut into julienne; ¼ pound thinly sliced hard salami, cut into julienne; ¼ pound thinly sliced prosciutto, cut into julienne; ½ red bell pepper, stemmed, seeded, and cut into julienne; 12 ounces bottled marinated artichoke hearts, drained and halved

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

More than a salad of odds and ends, a chef’s salad can be spectacular. Use only the freshest of vegetables and take the time to julienne them beautifully. It’s all in the hands of the chef.

Ingredients

1 large head of red-leaf lettuce, leaves separated, washed, and dried
2 medium-size heads of romaine lettuce, leaves separated, washed, and dried

Method

Line a large salad bowl with whole red-leaf lettuce leaves.
Tear the romaine lettuce into medium-size pieces and layer in the lettuce-lined bowl with the watercress, half of the cucumber slices, the tomato wedges, red bell pepper, artichokes, cheese, and two thirds of the meat and chicken.
Arrange the remaining vegetables and meats in a decorative sp