Hearty Classic Chef Salad

My dad used to make chef salad every Sunday night while we watched old movies, arranging everything so precisely that each plate looked like a restaurant dish. He claimed the secret was cutting everything into uniform strips so no single ingredient overwhelmed the others.

Last summer I made this for a poolside potluck and watched three different people ask for the recipe, mostly because they couldnt believe how simple the dressing was. Theres something deeply satisfying about a salad that feels substantial enough to be dinner.

Ingredients

• 100 g cooked ham sliced into strips: The salty ham balances beautifully against the fresh vegetables and creamy dressing
• 100 g cooked turkey breast sliced into strips: Turkey provides a mild base that lets the sharper flavors shine through
• 4 large eggs hardboiled and quartered: Perfect hardboiled eggs should have bright yellow centers no gray ring around the yolk
• 100 g Swiss cheese sliced into strips: Swiss adds a nutty depth that pairs surprisingly well with the vinegar
• 100 g cheddar cheese sliced into strips: Sharp cheddar brings the familiar comfort that makes this feel like home
• 1 head romaine lettuce chopped: Romaine provides the sturdy crunch that holds up under all those heavy toppings
• 1 head iceberg lettuce chopped: Iceberg might be old fashioned but its crisp sweetness is essential here
• 2 medium tomatoes cut into wedges Vine ripened tomatoes make a noticeable difference in a simple salad
• 1 cucumber sliced: English cucumbers work best since they have fewer seeds and thinner skin
• 1 carrot julienned: The carrot adds sweetness and crunch that cuts through the rich cheeses and meats
• ½ red onion thinly sliced: Soak the red onion in cold water for ten minutes if you want to tame its bite
• 3 tbsp olive oil: Good olive oil makes the vinaigrette emulsify properly and coats every leaf evenly
• 1½ tbsp red wine vinegar: This provides just enough acid to brighten everything without overwhelming
• 1 tsp Dijon mustard: The mustard is what makes the dressing cling to the vegetables instead of pooling at the bottom
• ½ tsp salt: Taste your dressing before adding salt since some mustards are already quite salty
• ¼ tsp black pepper: Freshly ground pepper makes a huge difference in the overall depth of flavor
• 2 tbsp chopped fresh chives: Chives add a mild onion flavor and make the finished plate look professional
• 2 tbsp chopped parsley: Flat leaf parsley has more flavor than curly and adds freshness to the final dish

Instructions

Make the vinaigrette first:

Whisk together the olive oil red wine vinegar Dijon mustard salt and black pepper in a small bowl until the mixture thickens slightly and becomes opaque

Build your base:

Arrange the chopped romaine and iceberg lettuce evenly across a large serving platter or individual plates creating a bed for the toppings

Arrange the toppings:

Place the ham turkey Swiss cheese cheddar cheese eggs tomatoes cucumber carrot and red onion on top of the lettuce in neat rows or sections so each ingredient is visible

Add the finishing touches:

Drizzle with vinaigrette just before serving or pass the dressing separately so guests can add their own

Garnish and serve:

Sprinkle chopped chives and parsley over the top for a restaurant quality finish

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This became my go-to dinner during those exhausting weeks when cooking felt impossible but I still wanted something that felt like a real meal.

Making It Your Own

The beauty of chef salad is its adaptability. I have substituted roast beef or grilled chicken for the turkey and ham depending on what was in the refrigerator. The key is keeping the variety of textures and flavors so every bite feels interesting.

Assembly Secrets

Restaurant chefs arrange toppings in sections rather than tossing everything together because it looks more appealing and lets people choose their preferred combinations. I learned this the hard way after making a tossed version that looked like mush despite tasting delicious.

Perfect Pairings

Buttery crackers or warm garlic bread complete this meal wonderfully. A crisp white wine like Sauvignon Blanc cuts through the rich cheese and meats.

• Serve the dressing on the side if you are preparing this ahead of time
• Add sliced avocado or avocado dressing for extra creaminess
• Use a vegetable peeler to create perfect carrot strips instead of julienning by hand

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Hope this becomes your Sunday night tradition too.

Recipe FAQs

→ What types of meats are used in this salad?

Cooked ham and turkey breast sliced into strips provide savory protein layers.

→ Which cheeses complement the salad best?

Swiss and cheddar cheeses sliced thinly add mild and sharp flavor contrast.

→ How is the vinaigrette prepared?

Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.

→ Can additional vegetables be included?

Yes, add sliced avocado, bell peppers, or croutons for extra flavor and texture.

→ What is a suitable serving suggestion?

Serve chilled on a large platter or individual plates, optionally garnished with fresh chives and parsley.

→ Is this dish gluten-free?

It is gluten-free if all processed meats and cheeses are confirmed gluten-free.