Chef's Salad
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 to 8 as a light main dish
Ingredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)⅛ teaspoon table salt 1 ½ tablespoons extra-virgin olive oil 6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)Vinaigrette
6 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 teaspoons minced shallot 1 teaspoon minced garlic 1 teaspoon minced fresh thyme leaves ¼ teaspoon table salt ⅛ teaspoon ground black pepperSalad
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart)6 ounces radishes, trimmed, halved, and sliced thin1 pint cherry tomatoes, halved or quartered if large3 large hard-cooked eggs, each cut into 4 wedges8 ounces deli ham, sliced ¼ inch thick and cut into 2-inch-long matchsticks8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks8 ounces sharp cheddar cheese, sliced ¼ inch thick and cut into 2-inch-long matchsticksBefore You Begin
At the deli counter, be sure to have the meats and cheeses sliced ¼ inch thick.
Instructions
- For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
- For the vinaigrette: Whisk ingredients in medium bowl until combined. Add cucumber and toss; let stand 20 minutes.
- For the salad: Toss lettuce, arugula, and radishes in large, wide serving bowl. Add cucumbers and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss tomatoes in remaining dressing in bowl; arrange tomatoes around perimeter of greens. Arrange egg wedges in ring inside tomatoes and drizzle with any dressing in bowl. Arrange ham, turkey, and cheese over center of greens; sprinkle with croutons and serve immediately.
Yield
Serves 6 to 8 as a light main dishIngredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
⅛ teaspoon table salt
1 ½ tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon minced fresh thyme leaves
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick
2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart)
6 ounces radishes, trimmed, halved, and sliced thin
1 pint cherry tomatoes, halved or quartered if large
3 large hard-cooked eggs, each cut into 4 wedges
8 ounces deli ham, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces sharp cheddar cheese, sliced ¼ inch thick and cut into 2-inch-long matchsticks
Ingredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
⅛ teaspoon table salt
1 ½ tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon minced fresh thyme leaves
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick
2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart)
6 ounces radishes, trimmed, halved, and sliced thin
1 pint cherry tomatoes, halved or quartered if large
3 large hard-cooked eggs, each cut into 4 wedges
8 ounces deli ham, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces sharp cheddar cheese, sliced ¼ inch thick and cut into 2-inch-long matchsticks
Ingredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
⅛ teaspoon table salt
1 ½ tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon minced fresh thyme leaves
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick
2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart)
6 ounces radishes, trimmed, halved, and sliced thin
1 pint cherry tomatoes, halved or quartered if large
3 large hard-cooked eggs, each cut into 4 wedges
8 ounces deli ham, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces sharp cheddar cheese, sliced ¼ inch thick and cut into 2-inch-long matchsticks
Why This Recipe Works
To produce a substantial chef salad recipe using supermarket ingredients, we chose sturdy but mild greens, like Bibb, romaine, and red- and green-leaf lettuces, which held their shape under the weight of the other ingredients and stood up to the strong flavors of the meat and cheese. For our chef salad recipe, we included a small amount of spicy greens, such as watercress or arugula, to add bite. We found that thick slices of meat and cheese nicely complemented the greens and that an acidic vinaigrette held its own among the rich components of the salad.
Before You Begin
At the deli counter, be sure to have the meats and cheeses sliced ¼ inch thick.
Instructions
- For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
- For the vinaigrette: Whisk ingredients in medium bowl until combined. Add cucumber and toss; let stand 20 minutes.
- For the salad: Toss lettuce, arugula, and radishes in large, wide serving bowl. Add cucumbers and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss tomatoes in remaining dressing in bowl; arrange tomatoes around perimeter of greens. Arrange egg wedges in ring inside tomatoes and drizzle with any dressing in bowl. Arrange ham, turkey, and cheese over center of greens; sprinkle with croutons and serve immediately.
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