A Chef’s Salad (Салат повара)
From elgourmand 11 years ago
- 30 to make
- Serves 3
How many recipes are there for “A Chef’s Salad”? At least one, and maybe five, for every bugger that ever made more than one Chef’s Salad. I am positive sure I never make two the same, except this one. I do this one about twice a year: because it’s a great Chef’s Salad and for the memories. Read more Her name was Renee and her Grandmother was a sorta, eclectic, but wonderful, blend of Mexican & Russian. That’s polite speak for a wild old women. However, she was loads of fun and she made a hell of a chef’s salad and always did it exactly the same. I have made one addition to this and that is the bean sprouts. Granny did not know there were bean sprouts. I did this once because I had a heap of fresh sprouts and wanted to use them up but it was a great addition. The recipe is for three; Renee, Granny and me. Sorry about the picture. I couldn’t help myself & Granny would love it. See less
Ingredients
- Ingredients: shopping list
- Lots of fresh, loose leaf lettuce. Iceberg will do but loose leaf has more flavour. shopping list
- 1 Medium bell pepper, fire roasted & sliced into strips. shopping list
- 1 small onion sliced thin. shopping list
- 4 - 6 stalks of fresh asparagus steamed lightly and cut into 1” bits. shopping list
- 2 large mushrooms, sliced. shopping list
- ½ lb chicken, marinated Greek style, sliced and lightly sautéed. shopping list
- ½ lb lean ham, sliced into strips or chunks. shopping list
- 4 large, ripe pitted olives, sliced thin. shopping list
- 1 large, vine ripened tomato. Quartered and sliced. shopping list
- 1 cup of fresh bean sprouts, if using. shopping list
- 1/2 cup of crumbled feta cheese. shopping list
- 1 boiled egg, sliced thin. shopping list
- 1 tsp capers. shopping list
How to make it
- Directions:
- 1. Place all of this up in a big bowl.
- 2. Add the dressing.
- 3. Salt & FGP
- 4. Fold gently but thoroughly.
- 5. Garnish with fresh Cilantro.
- 6. Enjoy
- This isn’t one of those neatly stacked, properly arranged jobs. Granny said the flavours need to blend.
- The dressing:
- Here’s where eclectic comes in. First time we had this it was Italian dressing. Next time it was French; then Ranch and then Thousand Island. All of these dressings were made on the spot and all delicious but never the same one twice in a row.
- I’m fond of the Italian and the Ranch but whatever lights your fire. This goes very nicely with some light garlic bread.
People Who Like This Dish 2
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- elgourmand Apia, WS
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The Rating
Reviewed by 1 people-
Oh This is LOVELY and I Will Have A Go at This On the Weekend Coming!!!
chef_irish
in Gainesville loved it
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" It was excellent "