When I asked Mark if he wanted this salad, he claimed that he was interested in the meat and eggs ONLY. Rather than letting him pluck those out of this, I mixed the salad all up, sprinkled a little parmesan, (as if there wasn’t enough cheese)… and drizzled some Italian salad dressing on top. “Here you go Mark, I know you only want the egg and meat part, I’ll eat the rest…” –Yeah. Do you THINK I saw any of that salad?…NOPE!So don’t be fooled by people who don’t want a salad—Give them this and just see what happens!
So anyway… you probablyyyy don’t really need a Chef Salad recipe, per se. Maybe more of an idea of what to throw into your Chef salad, but measurements? Not really necessary. I’ll give you some, but feel free to WING IT! I WILL give you some tips that you might not know about though! For example, when choose your iceberg lettuce, (which is what I used for this), make sure you don’t choose one that is too pale in color- that means it’s over mature. A serving of salad should have 1-2 cups of greens, and the other ingredients should be kept separate from the salad until you are ready to eat it. This preserves their taste and freshness. I like to cut them at the last minute too, not too far ahead of time. It’s also best to cut your iceberg lettuce as opposed to tearing it (simply because it is so compact, not as loose and leafy as other greens). As a personal preference, I like to boil the eggs ahead of time and let them cool and then chill completely before adding them to the salad. As far as meats go, you can have turkey, ham, salami, or all of them! (I was a bit disappointed, I had salami and forgot to add it!! DANG!) And the cheese? Do what you want for that too! I chose grated cheddar and sliced provolone. You could also do American or Swiss. Earlier versions of a Chef Salad even included anchovies ( EWWWWWWW!)
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