CHEF’S SALAD
4 to 6 servings
Place on a large platter:
- About 10 cups bite-sized pieces Bibb lettuce
Prepare:
Toss the lettuce with just enough dressing to lightly coat the leaves. Arrange on top:
- 1 cup thinly sliced cooked chicken or turkey breast
- 4 ounces ham, cut into thin strips, or thin slices of prosciutto, rolled into cigar shapes
- 5 ounces sharp Cheddar, Gouda, Swiss, or other firm cheese, cut into thin strips
Garnish with:
- 2 medium tomatoes, cut into wedges, or 1 ½ cups cherry tomatoes (8 ounces), halved
- 3 Hard-Boiled Eggs, quartered
- 12 olives, pitted and sliced
- 1 cup chopped arugula or watercress
- Salt and black pepper to taste