Target: 6 × 4 inches · landscape

Chef Salad

55 min · 4 main-course servings

Ingredients

□ 1 medium head iceberg lettuce, cored and torn into bite-size pieces

□ 1 small romaine heart, chopped into bite-size pieces

□ 6 oz deli ham, cut into 1/4-inch strips

□ 6 oz roasted turkey breast, cut into 1/4-inch strips

□ 4 oz Swiss cheese, cut into 1/4-inch strips

□ 3 large eggs

□ 1/2 English cucumber, thinly sliced into half-moons

□ 1 cup cherry tomatoes, halved

□ 4 radishes, trimmed and thinly sliced

□ 1/2 cup mayonnaise

□ 1/4 cup sour cream

□ 2 tbsp Dijon mustard

□ 1 tbsp lemon juice

□ 1 tbsp cold water

□ 1 tsp honey

□ 1/4 tsp kosher salt

□ 1/8 tsp freshly ground black pepper

□ 2 tbsp finely sliced chives

1. Boil eggs; cover, turn off heat, and stand 10 minutes. Ice-bath 10 minutes, peel, and chill.

2. Spin lettuce very dry and chill. Cut ham, turkey, and Swiss into separate strips; slice vegetables.

3. Whisk mayonnaise, sour cream, Dijon, lemon, water, honey, salt, and pepper. Spread chilled greens on a platter.

4. Arrange deli strips and vegetables in separate portions. Add quartered eggs and chives; serve cold with dressing.

Cook’s note: Keep greens dry and chilled; dress just before eating.