This is a beloved salad, easy to make but so tasty which will be a hit to your guests.
This is a fabulous salad that’s truly an entire meal. During our hot summer nights here in Greece when sometimes I am not in the mood of preparing a meal, this combination of greens and proteins was perfect.
The combinations you can make are innumerable, keep the lettuce, ham, cheese and boiled eggs which are the base for this salad and add other ingredients you wish. There are selections of greens and vegetables you can use, instead of ham, use crispy bacon, or other kinds of cheese.
Chef’s Salad, recipe by Ivy
Servings: 4 – 6
Preparation time: 15′
1 lettuce or other greens washed and torn into bite sized pieces
6 cherry tomatoes halved or 1 tomato peeled and cut into slices
1 cup wild rocket
1 small cucumnber, sliced
1 spring onion, finely chopped
2 hard boiled eggs cut
3 spring onions finely chopped
1 carrot, shredded
½ cup of ham, bacon or turkey, cut into small pieces
½ cup of graviera cheese, cut into small cubes
½ cup of Milner, gouda, cheddar or edam cheese, cut into small cubes
1 tbsp EV olive oil
Croutons (see recipe here)
1 thousand islands sauce or if you want to do it from scratch make your own salad dressing:
Homemade Thousand Island Dressing, recipe by Ivy
1 cup homemade olive oil mayonnaise
1 juicy lemon
1 tsp Worcestershire Sauce
1 tbsp muscovado sugar
3 tbsp cider vinegar
1/4 cup ketchup,
1/3 cup Sweet Red Onion
½ cup red sweet bell peppers (or Greek Florinis Peppers)
1 tsp gherkins
Wash the lettuce and throw away outside leaves which are not tender.
Strain and cut by hand into bite size pieces. Add tomatoes, cucumber, cheese, ham or turkey and boiled eggs.
Add salt and pepper as well as sauce.
Cover with plastic membrane and place in refrigerator for half an hour before serving, so that all flavors will blend together.
Add the croutons and mix.
To make your own dressing, just put all the ingredients (except the mayonnaise) in a food processor and purée.
Mix all ingredients until creamy and then mix with the mayonnaise.
Refrigerate until chilled.