Chef’s salad

Chef’s salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Chef’s salads vary according to the ingredients available and the chef’s inspiration, but all start with a bed of crisp lettuce.

Ingredients

Quantity Ingredient
2 small mignonette or cos lettuces
or 1 firm iceberg lettuce
1 half-breast of chicken, lightly poached and cooled
1 thick slice ham
60g swiss cheese
2 spring onions
1 small stick celery
2 hard-boiled eggs, quartered
80ml vinaigrette dressing

Method

  1. Remove coarse outer leaves of lettuce, cut out cores and rinse under running water without separating leaves. Wrap in a dish towel and place in refrigerator for 1 hour or longer to drain thoroughly and crisp. Cut mignonette or cos lengthways into halves, iceberg into 4 wedges or 4 thick slices from top to bottom. Arrange on serving platter.
  2. Remove skin and bone from chicken, cut chicken, ham and cheese into julienne strips. Shred spring onions and celery to about the same size. Pile these ingredients lightly on lettuce, crisscross fashion. Use eggs to garnish platter. Serve dressing separately at the table so each diner can add their own.
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