Chef's Salad

Name: Chef's Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces; 7 ounces plant-based protein chicken fillets, cooked and thinly sliced; 2 1/2 ounces (70 grams) watercress (about 2 handfuls); 1 cup frozen peas, thawed; 6 sun-dried tomatoes, thinly sliced; 3 heads Baby Gem lettuce, roughly chopped; 2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced; 2 scallions, thinly sliced; 1 medium carrot, grated; 8 tablespoons extra-virgin olive oil; 4 tablespoons red wine vinegar; 2 tablespoons vegan mayonnaise; 2 tablespoons Dijon mustard; Flaky sea salt and freshly ground black pepper

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend's house for dinner. Her mother offered me a salad, which I expected to be like one of my mum's—lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn't quite have the wow factor of my mum's compositions. This salad, inspired by hers, is crisp, satisfying and the colors make it look as good as it tastes.