Chef's Salad
Fast-food joints have given this retro supper salad a bad name (and a plastic fork). Could we produce a substantial salad with supermarket staples?
Gather Your Ingredients
Garlic CroutonsKey Equipment
Before You Begin
At the deli counter, be sure to have the meats and cheeses sliced ¼ inch thick.
Instructions
1.
For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
2.
For the vinaigrette: Whisk ingredients in medium bowl until combined. Add cucumber and toss; let stand 20 minutes.
3.
For the salad: Toss lettuce, arugula, and radishes in large, wide serving bowl. Add cucumbers and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss tomatoes in remaining dressing in bowl; arrange tomatoes around perimeter of greens. Arrange egg wedges in ring inside tomatoes and drizzle with any dressing in bowl. Arrange ham, turkey, and cheese over center of greens; sprinkle with croutons and serve immediately.
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