Chef Salad

Crisp iceberg and romaine support tidy portions of ham, turkey, Swiss, egg, and fresh vegetables, with creamy Dijon dressing served alongside.

55 min

4 main-course servings

Chef salad arranged in separate bands of ham, turkey, Swiss, eggs, cucumber, tomatoes, and radishes over crisp greens, with Dijon dressing alongside.

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

Equipment

Small saucepan · Bowl for ice water · Salad spinner · Large platter · Whisk and mixing bowl

Prep ahead

Cook and chill the eggs and whisk the dressing ahead; keep all components covered and cold, then assemble shortly before serving.

Keep it crisp

Serve the dressing alongside the platter so the greens stay crisp until each portion is dressed.

Cook and chill

01. Cover eggs with cold water by 1 inch; bring to a full boil, cover, turn off heat, and stand 10 minutes until the yolks are firm.

02. Ice-bath the eggs for 10 minutes, peel, and refrigerate; the quick chill stops cooking and keeps them cold for assembly.

03. Rinse iceberg and romaine, spin completely dry, and chill covered at least 15 minutes so the dressing will not dilute and the leaves stay crisp.

Prepare toppings

04. Cut ham, turkey, and Swiss into even strips and keep them in separate piles; slice cucumber and radishes, then halve tomatoes.

05. Whisk mayonnaise, sour cream, Dijon, lemon juice, water, honey, salt, and pepper until smooth and thick but pourable.

Arrange and serve

06. Spread chilled greens loosely over a chilled platter so air can circulate and the leaves do not compress.

07. Arrange each deli topping and vegetable in its own visible section, keeping the bands distinct over the lettuce.

08. Add quartered cold eggs and chives; bring the dressing to the table and drizzle only just before eating.