I love classic salads: after all, they have to be pretty good to stand the test of time! Caesar Salad is probably our favorite of the classics, but the chef’s salad has it’s own merits (namely ham and cheese – you just can’t go wrong with that combo). We’ve topped our version of this salad with an avocado ranch dressing, but you can drizzle it with the classic French dressing if you so desire. That’s the great thing about a chef’s salad – it’s literally whatever you the chef would want to put in it!
We like ours with a grilled chicken and ham combo, but anything from roast beef to bacon could appear in your’s! Psst… I don’t think bacon is traditional, but bacon can go in anything right?
For the cucumbers, I like to peel a few strips of skin off my cucumbers unless they’re english cucumbers which have a softer skin. Then, cut off both ends and cut them into quarters lengthwise. Finally, cut across the quarters to make little triangular slices, (see top left photo). Thinly slice your green onions and quarter the cherry tomatoes. For the hard boiled eggs, you can either dice them, or cut them into wedges by halving them, and cutting each half into 3 wedges. Whatever I’m putting into my chef’s salad, I like it to be bite sized so that it’s easier to eat.
Chop the fresh herbs for the dressing and set them aside.
Blend everything for the dressing but the herbs until it’s smooth, you may have to use the tamper to keep the mixture moving -it’s fairly thick. Add the herbs and blend just until combined – this incorporates their flavor without completely pulverizing them.
I’m thinking a Cobb salad might be our next classic to tackle – which salad would you like a recipe for?
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