Homemade Chef'S Salad Recipe
Ingredients
| 1 large head of red-leaf lettuce, leaves separated, washed and dried | ||
| 2 medium-size heads of romaine lettuce, leaves separated, washed and dried | ||
| 1 bunch of watercress, stems removed, washed and dried | ||
| 1 large cucumber, peeled, halved lengthwise, seeded and sliced into crescents | ||
| 6 tomatoes, each cut into 6 wedges | ||
| 1/2 green pepper, stemmed, cored, cut into julienne | ||
| 1/2 sweet red pepper, stemmed, cored, cut into julienne | ||
| 12 ounces bottled marinated artichoke hearts, drained and halved | ||
| 1/2 pound Gruyere cheese, cut into julienne | ||
| 1/4 pound thinly sliced prosciutto, cut into julienne | ||
| 1/4 pound thinly sliced hard salami, cut into julienne | ||
| 1/2 pound thinly sliced boiled or baked ham, cut into julienne | ||
| 3 whole cooked chicken breasts, boned and shredded (3 to | ||
| Black olives | 1/2 Cup (16 tbs), garnish | |
| 3 hard-cooked eggs, shelled and cut into quarters (garnish) | ||
| 2 cups Our Favorite Vinaigrette | ||
Directions
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
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
Chef
