Upgrade Your Chefs Salad With Rachs Ultimate Version Recipes

SPRING BAKED OMELET WITH GARAM MASALA

Steps:

• Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.

UPGRADE YOUR CHEF'S SALAD WITH RACH'S ULTIMATE VERSION

Steps:

• Stir up dressing in small bowl
• For the pickled onions, combine onions, vinegar, sugar, salt and pepper
• For the salad, preheat oven to 400˚F, bake bacon on slotted pan and bake to very crisp, remove, drain and cool to handle, then coarsely chop
• Quarter the hard-boiled eggs lengthwise
• In a bowl, combine with scallions
• Halve the meats and cut into ¾- to 1-inch strips
• Slice cheese to match strips in similar size and shape to the meats
• Core the iceberg lettuce by knocking core-side down on counter and removing, then slice the lettuce heads into slabs, then quarter the slabs and arrange on large cutting board or platter
• Season with salt and pepper and spoon dressing evenly over
• Then arrange in stripes across the bed of lettuce: bacon, turkey, tomatoes, Swiss, ham, eggs and scallions, blue cheese, beef, provolone, and giardiniera
• Top salad with the pickled onions and serve

KARDEA'S CHEF'S SALAD

Steps:

• For the Buttermilk Ranch Dressing: Stir together the buttermilk, mayonnaise, sour cream, chives, dill, lemon juice, garlic powder, onion powder, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
• Assemble the salad: Arrange the lettuce, Sourdough Croutons, tomatoes, Cheddar, carrots, cucumbers, onion, eggs and ham on a serving platter. Drizzle with desired amount of buttermilk ranch dressing.
• Preheat the oven to 375 degrees F. Toss the bread cubes, olive oil, Parmesan, Italian seasoning, garlic powder and pepper on large rimmed baking sheet. Bake until the bread begins to brown, 10 minutes. Stir and bake until the croutons are browned and crispy, 5 minutes more. Set aside to cool completely.

SUMMER CHEF'S SALAD WITH GRILLED PORK, CHICKEN, AND CHIMICHURRI RANCH DRESSING

Steps:

• Make the dressing:
• Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
• Assemble the salad:
• Toss lettuce and cucumber with dressing in a large serving bowl. Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper.
• Do Ahead
• Dressing can be made up to 3 days in advance. Cover and chill.