Chief Salad
Ok, I know it’s supposed to be chef salad, meaning the cook puts all of one meal into a salad or some such connotation, but since the “chef” is the “chief” of the kitchen, I thought a change in spelling was due. And upon finishing such a giant salad, I felt as important (and stuffed) as the chief of a tribe.
I could also apply a French title… something like “Composed Salad with….” and just list all the ingredients. It would certainly be the way to name it, should you be able to translate into French, and want to impress your friends.
Salad Meats
- Boar’s Head Parmesan Ham
- Provolone Cheese
- Genoa Salami
Cut up the deli ingredients into strips, and reserve.
Salad Topping
- Artichoke Hearts
- Avocado slices
- Cherry Tomatoes (or smaller “grape” tomatoes, that’s what I used)
- Lemon Zest
Salad Topping Dressing
- Honey
- Juice of one lemon
- Salt, pepper
Salad Base
- Red-leaf lettuce
- Boston Lettuce
Salad Base Dressing
- Gulden’s Mustard
- Extra-virgin olive oil
- Salt
First, salt the tomatoes, and mix the topping ingredients with the dressing while you prepare the rest of the salad. Mix the lettuces with the dressing before service. “Compose” the salad by starting on a large dinner plate with the lettuces, follow with the deli ingredients, and then finish with the vegetables on top, mixing the extra dressing on top of the salad.
I finished off my salad with some crispy fried onions that I spied at the grocery. They were sweet and flavorful (garlic flavored). Garlic slices with bacon would have also been great.
I served the salad with a generous dinner roll procured from Cavanna Pasta.
One Response to “Chief Salad”
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XS
Said this on May 29th, 2007 at 8:34am:Salad was delicious