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Recipe

Updated Chef Salad

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Scott Phillips

Servings: 4-6

This chef’s salad is a fresh approach to the one I remember from years ago. I like it best with the Lemon Poppyseed Dressing.

Ingredients

  • 1/4 lb. thinly sliced roasted turkey breast
  • 1/4 lb. thinly sliced smoked ham, such as Black Forest
  • 1/4 lb. thinly sliced dry sausage, such as spicy soppressata or peppered cervelat
  • 10 cups lightly packed mixed greens (I like to-use a mesclun mix)
  • 2 cups cherry tomatoes, halved (or quartered-if large)
  • 6 oz. small fresh mozzarella balls (called-ciliegini or bocconcini) or whole fresh mozzarella, cut into 1/2-inch cubes
  • 1 roasted red pepper, peeled, seeded, and thinly sliced
  • 12 niçoise or other good-quality black olives,-pitted
  • 2 hard-cooked eggs, peeled and quartered lengthwise
  • 1 recipe Garlic Croutons (optional)
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 cup minced fresh herbs (I like a mix of parsley, mint, and chives)
  • 1 cup Lemon Poppyseed Dressing, Balsamic Vinaigrette, or Creamy Black Pepper Dressing

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 270
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 130
      Sodium (mg): 800
      Carbohydrates (g): 7
      Fiber (g): 2
      Protein (g): 24

Preparation

  • Stack the turkey slices and cut them into 3/4-inch strips; repeat with the ham and the dry sausage. Toss to combine thoroughly. Put the salad greens in a large, shallow bowl. Arrange the tomatoes, mozzarella, roasted red pepper, olives, egg wedges, and croutons (if using) over the greens. Scatter the meats on top. Sprinkle the salad with salt and a few generous grinds of pepper. Drizzle with 1/2 cup of the dressing and sprinkle with the herbs. At the table, toss and serve the salad and pass with the remaining dressing.

Instead of mozzarella, try a mild hard cheese like Muenster. Instead of tomatoes, try cantaloupe chunks; they’re surprisingly refreshing.

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