A Chef’s Salad (Салат повара) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. Ingredients:
ingredients |
lots of fresh, loose leaf lettuce. iceberg will do but loose leaf has more flavour. |
1 medium bell pepper, fire roasted & sliced into strips. |
1 small onion sliced thin. |
4 - 6 stalks of fresh asparagus steamed lightly and cut into 1” bits. |
2 large mushrooms, sliced. |
1/2 lb chicken, marinated greek style, sliced and lightly sautéed. |
1/2 lb lean ham, sliced into strips or chunks. |
4 large, ripe pitted olives, sliced thin. |
1 large, vine ripened tomato. quartered and sliced. |
1 cup of fresh bean sprouts, if using. |
1/2 cup of crumbled feta cheese. |
1 boiled egg, sliced thin. |
1 tsp capers. |
Directions:
1. Directions:
2. 1. Place all of this up in a big bowl.
3. 2. Add the dressing.
4. 3. Salt & FGP
5. 4. Fold gently but thoroughly.
6. 5. Garnish with fresh Cilantro.
7. 6. Enjoy
8. This isn’t one of those neatly stacked, properly arranged jobs. Granny said the flavours need to blend.
9. The dressing:
10. 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.
11. I’m fond of the Italian and the Ranch but whatever lights your fire. This goes very nicely with some light garlic bread.
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