LibreRecipes

Chef's Salad

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Rating

Calories

758.0

Protein

42.0

Sodium

3016.0

Fat

48.0

Description

The chef's salad is a familiar yet fading star in the salad world. In delicatessens, diners, and airport snack bars everywhere, we find its faithful components: lifeless leaves of iceberg lettuce, suspiciously blue-hued slices of hard-boiled egg, wedges of pallid tomato, and rubbery chunks of cheese, ham, and turkey. To top it all off (or perhaps sitting alongside): gloppy, high-calorie dressing.

Ingredients

6 carrots

8 radishes

a 1-pound piece ham

1 head romaine

1 small head radicchio

1 small head frisée (French curly endive)

a 3-ounce container sunflower sprouts

a 15- to 19-ounce can chick-peas

1 red onion

1 teaspoon salt

1 garlic clove

2/3 cup packed fresh basil leaves

1/4 cup packed fresh flat-leafed parsley leaves

3 tablespoons mixed fresh herbs such as thyme, rosemary, and marjoram

3 tablespoons white-wine vinegar

1/2 teaspoon salt

1/2 cup olive oil

a piece Parmigiano-Reggiano (about 1/3 pound)

3/4 pound cherry tomatoes

Directions

Shred carrots and thinly slice radishes. Cut ham into thin strips. Tear lettuces into bite-size pieces and in a bowl toss with sprouts. In a colander rinse and drain chick-peas. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.
Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion. Let onion stand at least 15 minutes and up to 1 hour.
Chop garlic. In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended. Dressing may be made 1 hour ahead and chilled, covered.
With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Drain onion and pat dry. Halve tomatoes. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

Chef's Salad

Info

Description

Ingredients

Directions

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