Upgrade Your Chefs Salad With Rachs Ultimate Version Recipes

UPGRADE YOUR CHEF'S SALAD WITH RACH'S ULTIMATE VERSION

Steps:

• Stir up dressing in small bowl
• For the pickled onions, combine onions, vinegar, sugar, salt and pepper
• For the salad, preheat oven to 400˚F, bake bacon on slotted pan and bake to very crisp, remove, drain and cool to handle, then coarsely chop
• Quarter the hard-boiled eggs lengthwise
• In a bowl, combine with scallions
• Halve the meats and cut into ¾- to 1-inch strips
• Slice cheese to match strips in similar size and shape to the meats
• Core the iceberg lettuce by knocking core-side down on counter and removing, then slice the lettuce heads into slabs, then quarter the slabs and arrange on large cutting board or platter
• Season with salt and pepper and spoon dressing evenly over
• Then arrange in stripes across the bed of lettuce: bacon, turkey, tomatoes, Swiss, ham, eggs and scallions, blue cheese, beef, provolone, and giardiniera
• Top salad with the pickled onions and serve

CHEF'S SALAD

Steps:

• Shred carrots and thinly slice radishes. Cut ham into thin strips. Tear lettuces into bite-size pieces and in a bowl toss with sprouts. In a colander rinse and drain chick-peas. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.
• Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion. Let onion stand at least 15 minutes and up to 1 hour.
• Make dressing:
• Chop garlic. In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended. Dressing may be made 1 hour ahead and chilled, covered.
• With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Drain onion and pat dry. Halve tomatoes. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

SPRING BAKED OMELET WITH GARAM MASALA

Steps:

• Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.