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Homemade Chef'S Salad

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  Red lettuce head 1 Large, leaves separated, washed and dried
  Romaine lettuce heads 2 Medium
  Watercress 1 Bunch (100 gm), stems removed washed and dried
  Cucumber 1 Large, peeled, halved lengthwise, seeded and sliced into crescents
  Tomatoes 6 , cut into wedges
  Green pepper 1⁄2 , stemmed, cored, cut into julienne
  Sweet red pepper 1⁄2 , stemmed, cored, cut into julienne
  Bottled marinated artichoke hearts 12 Ounce, drained and halved
  Gruyere cheese 1⁄2 Pound, julienned
  Sliced prosciutto 1⁄4 Pound, julienned
  Sliced hard salami 1⁄4 Pound, julienned
  Thinly sliced ham 1⁄2 Pound, julienned (Boiled Or Baked)
  Cooked chicken breasts 3 , boned and shredded
  Hard cooked eggs 3 , shelled and cut into quarters (For Garnish)
  Vinaigrette 2 Cup (32 tbs)

Line a large salad bowl with whole red-leaf lettuce leaves.
Tear romaine lettuce into medium-size pieces and layer in the lettuce-lined bowl with the watercress, half of the cucumber slices, tomato wedges, pepper julienne, artichokes and cheese, and two thirds of the meat and chicken
Arrange remaining vegetables and meats in a decorative spoke fashion around the top of the salad.
Garnish with nicoise olives and hard-cooked eggs.
Cover the salad and refrigerate for 1 hour

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Homemade Chef'S Salad Recipe