Chef'S Salad With Dill Vinaigrette Recipe

Name: Chef'S Salad With Dill Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dill Vinaigrette; 1-2 tablespoons dill, minced (no stems); 1/2 teaspoon dijon mustard; 1 clove garlic, minced; 2 tablespoons white balsamic vinegar; 3 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Chef's Salad; 8 cups fresh lettuces, any variety, washed and torn into bite sized pieces; 6 radishes, tops and tails removed, cut in half and then sliced thinly; 1 small seedless cucumber, ends removed, halved and slice into half-moon shapes (1/3 inch thick); 10 - 15 cherry, grape, or pear tomatoes, halved; 1/3 cup crumbled feta; 1 cup cooked chicken - cubed ( you can even use good quality deli sliced chicken); 4 large eggs

Servings: persons

Dill Vinaigrette
1-2 tablespoons dill, minced (no stems)
1/2 teaspoon dijon mustard
1 clove garlic, minced
2 tablespoons white balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Chef's Salad
8 cups fresh lettuces, any variety, washed and torn into bite sized pieces
6 radishes, tops and tails removed, cut in half and then sliced thinly
1 small seedless cucumber, ends removed, halved and slice into half-moon shapes (1/3 inch thick)
10 - 15 cherry, grape, or pear tomatoes, halved
1/3 cup crumbled feta
1 cup cooked chicken - cubed ( you can even use good quality deli sliced chicken)
4 large eggs

1
On your cutting board, sprinkle your salt over the minced garlic. With the back of a fork, mash the garlic and grind it up with the salt. This helps release the flavor and makes the garlic a paste so you don't end up with a big bite of garlic.
2
Combine the salted garlic with the rest of the ingredients and whisk or shake in a closed lid bowl. Adjust seasonings to your taste. (I used the whole 2 T of dill - see what works for your palate by adding 1 T at first and then go all in!)
3
To cook the eggs (perfectly) - in a large saucepan put the eggs with cold water. On high, bring the water to a boil. Turn off the heat, remove the saucepan and let the eggs sit for 11 minutes.
4
Drain the eggs, cool them with some cold water - but you don't want them cold. While still slightly warm, peel the eggs. Slice them into quarters and sprinkle with salt and pepper.
5
Compose your salad starting with a base of lettuce. End with the eggs on top. Spoon over your desired amount of dill vinaigrette!

456

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 16 ingredients. The key ingredients include: Dill Vinaigrette, 1-2 tablespoons dill, minced (no stems), 1/2 teaspoon dijon mustard, 1 clove garlic, minced, and more.

Yes, Chef'S Salad With Dill Vinaigrette 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 With Dill Vinaigrette

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