Chef Salad

Bring a pot of water to a boil, add the 2 eggs, and cook over medium heat for 9 minutes.

Move them straight into cold water for 3 minutes so the shells loosen and the yolks stay moist.

Dry the cooled eggs, peel them, and cut each egg into quarters.

Wipe the knife between cuts if yolk sticks to it, which keeps the wedges neat and prevents the set yolks from crumbling over the salad.

Wash 180 g romaine, drain it in a colander, and shake off as much water as possible.

Tear the leaves into bite-size pieces only after they feel dry to the touch, so the dressing will cling instead of thinning out.

Cut 80 g ham and 80 g turkey into 2 cm strips or pieces, then separate any slices that are stuck together.

Slice the 60 g cheddar right before assembly so the cut surface stays aromatic and does not dry.

Halve 120 g cherry tomatoes and keep the cut sides facing up briefly so their juice does not wet the lettuce early.

In a small bowl, mix 1 tbsp mustard, 1 tbsp honey, and 2 tbsp olive oil until glossy.

Spread the romaine on a wide platter, then arrange the ham, turkey, cheddar, egg quarters, and tomatoes in separate sections.

Serve the dressing on the side, or spoon it on just before eating so the leaves stay crisp.