Chef's Salad

1. 1

   Shred carrots and thinly slice radishes.

2. 2

   Cut ham into thin strips.

3. 3

   Tear lettuces into bite-size pieces and in a bowl toss with sprouts.

4. 4

   In a colander rinse and drain chick-peas.

5. 5

   Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.

6. 6

   Halve onion lengthwise and thinly slice crosswise.

7. 7

   In a medium bowl dissolve salt in ice water and stir in onion.

8. 8

   Let onion stand at least 15 minutes and up to 1 hour.

9. 9

   Chop garlic.

10. 10

    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.

11. 11

    Dressing may be made 1 hour ahead and chilled, covered.

12. 12

    With a vegetable peeler shave thin slices from Parmigiano-Reggiano.

13. 13

    Drain onion and pat dry.

14. 14

    Halve tomatoes.

15. 15

    In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.