Is it Chef Salad or Chef’s Salad? Considering its roots in the aspirational 1950s, “Chef” might have been some food writer’s idea of a descriptive adjective connoting quality—the kind of salad a chef (as opposed to a mere cook) might make. Or, it could be the chef’s own salad, like he or she would eat in the kitchen, a variation on the “family meal”. That’s a more recent and more sophisticated perspective, so I’m going with “Chef”. Serves one as a main dish (recommended) or 4 as a salad course.
½ head iceberg lettuce or 3 c sturdy greens like romaine or frisée—no micro greens
¼ c ham, bacon or prosciutto, chopped
½ c turkey or chicken breast meat, chopped
¼ c grated cheddar or provolone
¼ c croutons
1 medium tomato, peeled and chopped, or 4 sun dried tomatoes, chopped
1/8 c chopped onions or scallions
1 hard boiled egg, sliced
¼ French dressing
Method: Toss all the salad ingredients and serve with the dressing on the side, for diners to add themselves (if pre-dressed it gets too gloppy).
I’m adding this post to the international food bloggers’ monthly link up party Our Growing Edge. This month is hosted by Jazzmine at Dash of Jazz. The theme is NOSTALGIA, and what could be more nostalgic than a nice bowl of Chef Salad.