Chef's Salad with Spinach, Chicken, and Gouda
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes, plus 20 minutes standing and 20 minutes cooling
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 sherry vinegar 1 teaspoon minced garlic (1 medium garlic clove)2 teaspoons Dijon mustard ¼ teaspoon table salt ⅛ teaspoon ground black pepperSalad
2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)1 small head radicchio (about 6 ounces), leaves separated and cut into ½-inch strips (about 3 cups loosely packed)1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into ½-inch strips (about 1 cup loosely packed)½ cup fresh basil leaves, torn into bite-sized pieces½ medium red onion, sliced very thin (about ¾ cup)2 medium avocados, halved, pitted, and cut into ½-inch cubes8 ounces deli chicken breast, sliced ¼ inch thick and cut into 2-inch-long matchsticks8 ounces Gouda cheese (regular or smoked), sliced ¼ inch thick and cut into 2-inch-long matchsticks8 ounces thick-cut bacon (about 8 slices), cut into ¼-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towelsInstructions
- 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.
- For the salad: Combine spinach, radicchio, endive, and basil in large (15-inch diameter) serving bowl. Add onions and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss avocados in remaining dressing in bowl; arrange avocados around perimeter of greens. Arrange chicken and cheese over center of greens; sprinkle with bacon and croutons and serve immediately.
Time
45 minutes, plus 20 minutes standing and 20 minutes coolingYield
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 sherry vinegar
1 teaspoon minced garlic (1 medium garlic clove)
2 teaspoons Dijon mustard
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)
1 small head radicchio (about 6 ounces), leaves separated and cut into ½-inch strips (about 3 cups loosely packed)
1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into ½-inch strips (about 1 cup loosely packed)
½ cup fresh basil leaves, torn into bite-sized pieces
½ medium red onion, sliced very thin (about ¾ cup)
2 medium avocados, halved, pitted, and cut into ½-inch cubes
8 ounces deli chicken breast, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces Gouda cheese (regular or smoked), sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces thick-cut bacon (about 8 slices), cut into ¼-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towels
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 sherry vinegar
1 teaspoon minced garlic (1 medium garlic clove)
2 teaspoons Dijon mustard
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)
1 small head radicchio (about 6 ounces), leaves separated and cut into ½-inch strips (about 3 cups loosely packed)
1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into ½-inch strips (about 1 cup loosely packed)
½ cup fresh basil leaves, torn into bite-sized pieces
½ medium red onion, sliced very thin (about ¾ cup)
2 medium avocados, halved, pitted, and cut into ½-inch cubes
8 ounces deli chicken breast, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces Gouda cheese (regular or smoked), sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces thick-cut bacon (about 8 slices), cut into ¼-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towels
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 sherry vinegar
1 teaspoon minced garlic (1 medium garlic clove)
2 teaspoons Dijon mustard
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)
1 small head radicchio (about 6 ounces), leaves separated and cut into ½-inch strips (about 3 cups loosely packed)
1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into ½-inch strips (about 1 cup loosely packed)
½ cup fresh basil leaves, torn into bite-sized pieces
½ medium red onion, sliced very thin (about ¾ cup)
2 medium avocados, halved, pitted, and cut into ½-inch cubes
8 ounces deli chicken breast, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces Gouda cheese (regular or smoked), sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces thick-cut bacon (about 8 slices), cut into ¼-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towels
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.
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.
- For the salad: Combine spinach, radicchio, endive, and basil in large (15-inch diameter) serving bowl. Add onions and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss avocados in remaining dressing in bowl; arrange avocados around perimeter of greens. Arrange chicken and cheese over center of greens; sprinkle with bacon and croutons and serve immediately.
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