Summer Chefs Salad Recipes

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CHEF'S SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12



Chef's Salad image

Steps:

  • Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

SUMMER CHEF'S SALAD

Categories     Salad     Cheese     Egg     Leafy Green     Pork     Tomato     Vegetable     No-Cook     Carrot     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12



Summer Chef's Salad image

Steps:

  • Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside.
  • Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve.

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
2 teaspoons dried oregano
5 cups mesclun salad blend (about 3 ounces)
10 ounces Black Forest ham, cut into matchstick-size strips
6 ounces Swiss cheese, cut into matchstick-size strips
1 1/2 cups coarsely shredded peeled carrots
1 1/2 cups halved cherry tomatoes (about 10 ounces)
1 cup thinly sliced red onion
2 hard-boiled eggs, cut into wedges
1/4 cup slivered fresh basil

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