Chef's Salad Recipe

Name: Chef's Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced to paste; ⅛ teaspoon table salt; 1 ½ tablespoons extra virgin olive oil; 6 slices white bread, cut into 1/2 inch cubes (1 1/2 cups); 6 tablespoons extra virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons shallots, minced; 1 teaspoon garlic, minced; 1 teaspoon fresh thyme leave, minced; ¼ teaspoon table salt; ⅛ teaspoon ground black pepper; 1 medium cucumber, peeped, halved lengthwise, seeded and sliced crosswise 1/4 inch thick; 2 heads green leaf lettuce, wash, dried, and torn into bite-sized pieces, about 3 quarts; 8 ounces arugula, washed, dried and torn into bite-sized pieces, about 1 quart; 6 ounces radishes, trimmed, halved and sliced thin; table salt; ground black pepper; 1 pint cherry tomatoes, Halved (quartered if large); 3 large hard-cooked eggs, each cut into 4 wedges; 8 ounces deli ham, sliced 1/4 inch thick and cut into 2-inch long matchsticks; 8 ounces deli turkey, sliced 1/4 inch thick and cut into 2-inch long matchsticks; 8 ounces cheddar cheese, sliced 1/4 inch thick and cut into 2-inch long matchsticks

Servings: persons

1 large garlic clove, minced to paste
⅛ teaspoon table salt
1 ½ tablespoons extra virgin olive oil
6 slices white bread, cut into 1/2 inch cubes (1 1/2 cups)
6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme leave, minced
¼ teaspoon table salt
⅛ teaspoon ground black pepper
1 medium cucumber, peeped, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
2 heads green leaf lettuce, wash, dried, and torn into bite-sized pieces, about 3 quarts
8 ounces arugula, washed, dried and torn into bite-sized pieces, about 1 quart
6 ounces radishes, trimmed, halved and sliced thin
table salt
ground black pepper
1 pint cherry tomatoes, Halved (quartered if large)
3 large hard-cooked eggs, each cut into 4 wedges
8 ounces deli ham, sliced 1/4 inch thick and cut into 2-inch long matchsticks
8 ounces deli turkey, sliced 1/4 inch thick and cut into 2-inch long matchsticks
8 ounces cheddar cheese, sliced 1/4 inch thick and cut into 2-inch long matchsticks

1
FOR THE CROUTONS:.
2
Adjust oven to middle position and heat oven to 350F Combine garlic, salt and oil in a small bowl; let stand 20 minutes, then pour through fine mesh strainer into medium bowl.
3
Add bread cubes and toss to coat.
4
Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes.
5
Cool on baking sheet to room temperature.
6
(Can be covered and stored at room temperature for up to 24 hours).
7
FOR THE VINAIGRETTE:.
8
Whisk ingredients together in medium bowl until combined.
9
Add cucumber and toss; let stand for 20 minutes.
10
FOR THE SALAD:.
11
Toss lettuce, arugula, and radishes in large, wide serving bowl.
12
Add cucumbers and all but 1 remaining Tablespoon dressing and toss to combine.
13
Season to taste with salt and pepper.
14
Toss tomatoes in remaining dressing in bowl; arrange tomatoes around perimeter of greens.
15
Arrange egg wedges in ring inside tomatoes and drizzle with any dressing in bowl.
16
Arrange ham, turkey, and cheese over center of greens; sprinkle with croutons and serve imnmediately.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large garlic clove, minced to paste, ⅛ teaspoon table salt, 1 ½ tablespoons extra virgin olive oil, 6 slices white bread, cut into 1/2 inch cubes (1 1/2 cups), and more.

Yes, Chef's Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chef's Salad

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