Recipe courtesy of Kardea Brown

Kardea’s Chef’s Salad

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 8 to 12 servings
This salad could be a meal in itself! It's my version of a chef's salad with so many yummy things including browned country ham (for a Low Country spin), homemade croutons, and a creamy herb-buttermilk ranch.


Buttermilk Ranch Dressing:

Chef’s Salad:

Sourdough Croutons:


  1. For the Buttermilk Ranch Dressing: Stir together the buttermilk, mayonnaise, sour cream, chives, dill, lemon juice, garlic powder, onion powder, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
  2. Assemble the salad: Arrange the lettuce, Sourdough Croutons, tomatoes, Cheddar, carrots, cucumbers, onion, eggs and ham on a serving platter. Drizzle with desired amount of buttermilk ranch dressing.

Sourdough Croutons:

Yield: Makes about 3 cups
  1. Preheat the oven to 375 degrees F. Toss the bread cubes, olive oil, Parmesan, Italian seasoning, garlic powder and pepper on large rimmed baking sheet. Bake until the bread begins to brown, 10 minutes. Stir and bake until the croutons are browned and crispy, 5 minutes more. Set aside to cool completely.

Cook’s Note

A Y-peeler for julienne cuttng works well for prepping the vegetables. To brown the country ham, heat 1 tablespoon canola or vegetable oil in a large skillet. Brown 2 to 3 minutes on each side. Remove to paper towels to drain.