Chopped Chef’s Salad is not the kind you’ll find in diners around the country. It is homemade, with a distinctly comforting feel and rich flavor. Exceptionally good eating.

Chopped Chef's Salad
Prep time
Cook time
Total time
Recipe type: Salad, Main
Serves: 4
Salad ingredients
  • 1 head of romaine lettuce, sliced and diced
  • 1 red pepper, sliced and diced into small cubes
  • 2 to 3 slices of salami, finely diced into small slices
  • 1/4 pound roast beef, cut into small cubes
  • 1/4 pound grilled chicken, cut into small cubes
  • 1/4 pound Swiss cheese, cut into small cubes
  • 1/4 pound Cheddar cheese, cut into small cubes
  • 1 cucumber, sliced and diced into small cubes
  • 8 cherry tomatoes, sliced in half
  • 1 hard-boiled egg, sliced and diced into cubes
  • 8 kalamata olives, pitted and diced
Herb Vinaigrette
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 Cup extra-virgin olive oil
  • 1 Cup of fresh herbs (basil, parsley and cilantro)
  1. Combine all the salad ingredients on a plate or in a bowl. Layer from the bottom up: lettuce, peppers, cucumbers, tomatoes, and then the rest on top.
  2. Place all the vinaigrette ingredients in a food processor or blender and whirl it around until the herbs are finely chopped and all is well mixed (emulsified).
  3. When ready to serve, pour the dressing over the salad.
  4. Store the dressing at in the refrigerator for up to 3 weeks. Remove for 30 minutes and shake before use.

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