Chef’s salad: a classic summer dinner we had growing up, served with warm baguette + Kerrygold butter on muggy, humid Illinois evenings accompanied by a deafening cicada soundtrack.
Adapted from Bon Appetit. August 2003.
Summer Chef’s Salad (recipe)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled
- 2 teaspoons dried oregano
- 5 cups butter lettuce (3 oz)
- 10 ounces Black Forest ham, cut into matchstick-size strips
- 6 ounces Swiss cheese, cut into matchstick-size strips
- 1 1/2 cups coarsely shredded peeled carrots
- 1 1/2 cups halved cherry tomatoes (about 10 ounces)
- 2 hard-boiled eggs, cut into wedges
- 1/4 cup fresh basil, chiffonade (stack leaves, roll into a tube then sliver)
Puree olive oil, red wine vinegar, garlic, and oregano in blender or food processor until smooth. Season vinaigrette to taste with salt and pepper.
Arrange lettuce on large platter. Arrange ham strips, cheese strips, shredded carrots, and halved tomatoes in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve.