Chef’s Salad

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

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

Main course
Gluten-free

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