Chef Salad

An oldie but goodie! My Dad loved this salad and turned me onto it a long time ago. I think in those days it was dressed with Thousand Island.   It’s the perfect way to use up some of that Christmas turkey & ham if you have some left over!  The salad goes over a treat anytime of the year though!

Makes 8 Servings

1 large head romaine lettuce, or a combination of romaine, leaf & butter lettuce, (if you can find Little Gem lettuce, substitute it for the romaine & butter lettuce)
1 small head radicchio
1 bunch watercress, stems removed
½ cup chopped green onions
12 oz. each cooked boneless chicken & cooked smoked ham, cut into julienne strips
8 oz. Gruyere cheese, grated on large holes of box grater or processor
4 hardboiled eggs, each cut into 4 wedges lengthwise or chopped coarsely
8 – 12 cherry tomatoes, halved
½ English cucumber, thinly sliced or an equal amount of the small cucumbers now available
1 red bell pepper (or a combination of red & orange), cut into thin slices or strips
1 large carrot, grated
Tarragon dressing (recipe below)

Tear lettuces into bite size pieces & place in a large bowl with the watercress & green onions. Place mixed lettuces onto 8 individual dinner plates. Arrange the chicken & ham strips on top of the greens; top with the grated Gruyere. Arrange the egg wedges or chopped egg around the salad; garnish with the cherry tomato halves, English cucumber slices & bell pepper slices or strips. Serve with the tarragon dressing.

Tarragon Dressing:

1/2 cup canola or other flavourless oil
1/4 cup EVO
1/4 cup white wine vinegar
1 egg
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1 Tbsp. dried tarragon or 2 Tbsp. chopped fresh tarragon
1 clove garlic, minced
1 tsp. Dijon mustard
1/2 tsp. salt
Freshly ground black pepper to taste

Combine all ingredients in a blender or food processor & process 1 minute until thickened.

Leave a Reply