3 Salad Chefs Salad Plate Recipes

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CHEF'S SALAD



Chef's Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

Steps:

  • Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

CHEF'S SALAD



Chef's Salad image

As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend's house for dinner. Her mother offered me a salad, which I expected to be like one of my mum's-lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn't quite have the wow factor of my mum's compositions. This salad, inspired by hers, is crisp, satisfying and the colors make it look as good as it tastes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces
7 ounces plant-based protein chicken fillets, cooked and thinly sliced
2 1/2 ounces (70 grams) watercress (about 2 handfuls)
1 cup frozen peas, thawed
6 sun-dried tomatoes, thinly sliced
3 heads Baby Gem lettuce, roughly chopped
2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced
2 scallions, thinly sliced
1 medium carrot, grated
8 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
Flaky sea salt and freshly ground black pepper

Steps:

  • Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
  • Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
  • Just before serving, drizzle the dressing over the salad and toss well until evenly coated.

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