Funked Out Chef Salad Recipes

FUNKED OUT CHEF SALAD

Funked Out Chef Salad image

Provided by Aaron McCargo Jr.

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 cup olive oil-poached tuna, flaked gently apart, oil reserved
1 lemon, zested and juiced
1 shallot, minced
1 cup marinated artichoke hearts, quartered
2 roasted red peppers, chopped
1 tablespoon crushed red pepper flakes
1/2 cup pepperoncini
1 cup fresh basil leaves, chopped
1 (15-ounce) can chickpeas, rinsed
1 (10-ounce) bag arugula, washed well and dried
Salt and fresh ground black pepper
2 tablespoons olive oil

Steps:

In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots. To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula. Toss gently.
On a large chilled platter, arrange the salad. Add the tuna to the top. Sprinkle with salt and pepper. Drizzle the olive oil over the top.

CHEF'S SALAD

Chef's Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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.

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