Chef's Salad

  • Yield: 4 servings
  • Total: 45 min
  • Prep: 45 min


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


  1. 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.
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