📝 About This Recipe
A mid-century American classic reimagined for the modern palate, this Chef Salad is the epitome of the 'Protein-Forward' meal. We’ve elevated the traditional deli-meat ensemble by using thick-cut, high-quality proteins and a vibrant array of crisp, seasonal vegetables. Tied together with a velvety, homemade Creamy Herb Buttermilk Dressing, this salad is a masterclass in texture, balance, and satisfying indulgence.
🥗 Ingredients
The Salad Base
- 1 large head Romaine Lettuce (washed, dried, and chopped into bite-sized pieces)
- 1/2 head Iceberg Lettuce (shredded for classic crunch)
- 1 half English Cucumber (thinly sliced into half-moons)
- 1 cup Cherry Tomatoes (halved lengthwise)
- 4 pieces Radishes (shaved paper-thin)
The Proteins & Cheeses
- 6 ounces Roast Turkey Breast (thick-cut from the deli, sliced into matchsticks)
- 6 ounces Smoked Black Forest Ham (thick-cut, sliced into matchsticks)
- 4 ounces Sharp Cheddar Cheese (sliced into batons)
- 4 ounces Swiss Cheese (sliced into batons)
- 4 pieces Large Eggs (hard-boiled and quartered)
- 4 strips Applewood Smoked Bacon (cooked until crispy and crumbled)
Creamy Herb Buttermilk Dressing
- 1/2 cup Mayonnaise (full-fat for best texture)
- 1/3 cup Buttermilk (shaken well)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Dill (chopped)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by hard-boiling the eggs: Place eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath for 5 minutes before peeling.
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2
While the eggs cook, prepare the bacon. Fry the strips in a skillet over medium heat until deeply browned and crispy. Drain on paper towels and crumble once cooled.
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3
Whisk together the dressing: In a medium bowl or mason jar, combine the mayonnaise, buttermilk, minced chives, dill, grated garlic, lemon juice, and black pepper. Whisk until smooth and refrigerate until serving to allow flavors to meld.
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4
Prepare the greens: Thoroughly wash the Romaine and Iceberg lettuce. Use a salad spinner to ensure they are bone-dry; this prevents the dressing from becoming watery.
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5
Chop the turkey and ham into uniform 'julienne' strips or matchsticks, roughly 2 inches long and 1/4 inch thick. Repeat this process with the Cheddar and Swiss cheeses.
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6
Slice the English cucumber into thin half-moons and halve the cherry tomatoes. Shave the radishes using a mandoline or a very sharp knife for a delicate crunch.
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7
In a very large mixing bowl, toss the dried Romaine and Iceberg together. Lightly season the greens with a pinch of salt and pepper.
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8
Divide the mixed greens among four chilled plates or large shallow bowls, creating a generous mound in the center of each.
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9
Artfully arrange the proteins: Place a bundle of turkey, ham, cheddar, and Swiss in distinct sections on top of the greens, working in a clock-like pattern.
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10
Nestle the quartered hard-boiled eggs and the cherry tomatoes in the gaps between the meat and cheese bundles.
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11
Scatter the sliced cucumbers, radishes, and crumbled bacon over the top for a layered, textured appearance.
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12
Just before serving, drizzle the Creamy Herb Buttermilk Dressing generously over the center, or serve it on the side in a small carafe for guests to help themselves.
💡 Chef's Tips
Always use a salad spinner; dry lettuce is the secret to a professional-grade salad as it allows the dressing to cling to the leaves. Request 'thick-cut' or 'double-cut' slices at the deli counter so you can create sturdy matchsticks rather than flimsy ribbons. Chill your serving bowls in the refrigerator for 15 minutes before plating to keep the vegetables exceptionally crisp. If the dressing is too thick, add buttermilk one teaspoon at a time until it reaches a pourable consistency. For the best egg yolks, don't overcook them; 12 minutes in off-heat boiled water yields a creamy yellow center without the gray ring.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Rosé. Serve with a warm, crusty sourdough baguette and salted French butter. A side of chilled gazpacho makes for a wonderful 'soup and salad' lunch combo. For an extra kick, add a few pickled banana peppers or cornichons on the side. Finish the meal with a light lemon sorbet to cleanse the palate.