Chef Salad
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chef salad starts with a base of crisp romaine that has been dried thoroughly so the dressing clings rather than sliding off diluted by residual water.
Read more
Sliced ham, turkey breast, cheddar cheese, halved hard-boiled eggs, and cherry tomatoes are arranged in separate sections over the lettuce without being tossed together, a presentation that keeps the individual components visually distinct and lets each diner control the ratio in every bite. A honey mustard dressing made from mustard, honey, and olive oil delivers sharpness from the mustard alongside the sweetness of honey and the rounded richness of the oil, connecting the salty deli meats and mild greens with a sweet-sharp bridge. Cherry tomatoes burst with bright acidity that cuts through the heavier elements when bitten. Cheddar sliced just before serving retains its full aroma at the cut surface rather than drying out. The finished salad is substantial enough to serve as a complete main course rather than a side.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Season
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.
- 3Prep
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.
- 4Prep
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.
- 5Prep
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A sectioned layout presents ham, turkey, and cheddar separately to keep individual flavors and colors sharp.
- Finish cue
- In a small bowl, mix 1 tbsp mustard, 1 tbsp honey, and 2 tbsp olive oil until glossy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Chicken Breast Salad (Poached Chicken & Yogurt Dressing)
romaine lettuce, eggs
Gamtae Avocado Shrimp Salad
romaine lettuce, cherry tomatoes
Frittata
eggs, cherry tomatoes