Jens Favorite Chef Salad Recipes

CHEF'S SALAD

Chef's Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

Steps:

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

JEN'S HEAVENLY EGG SALAD

Jen's Heavenly Egg Salad image

The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself

Provided by luckyjen7

Categories Salad Egg Salad Recipes

Time 21m

Yield 4

Number Of Ingredients 7

Ingredients

6 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard
½ lemon, juiced
¼ cup chopped green onions
salt and pepper to taste

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 3.2 g, Cholesterol 284.2 mg, Fat 18.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 0.9 g

CHEF JOHN'S WALDORF SALAD

Chef John's Waldorf Salad image

A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.

Provided by Chef John

Categories Salad Fruit Salad Recipes Apple Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

¾ cup mayonnaise
¼ cup creme fraiche
½ lemon, juiced
1 tablespoon finely chopped tarragon
½ teaspoon white sugar
¼ teaspoon salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
2 large crisp, sweet apples, cut into 1/2-inch cubes
1 cup cubed (1/4 inch) celery root, soaked briefly in cold water, drained well
1 cup quartered seedless green grapes
½ cup toasted walnut pieces

Steps:

Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
Serve immediately or cover and refrigerate for up to 24 hours.

Nutrition Facts : Calories 546.8 calories, Carbohydrate 30.9 g, Cholesterol 36 mg, Fat 48.5 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 426.5 mg, Sugar 19.7 g

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