Do you ever have those nights when you want something that's light, but still substantial for dinner? I'm not talking about rice cakes and a glass of water. Ummm... not feelin' that. Ever. I might not be in the mood for a big juicy steak or a heaping bowl of pasta, but I still want something with flavor and texture. And I want something that's going to hold me over 'til the next morning. Around here, on a night like that, dinner is a no-brainer... I just whip up a big Chef Salad.
I think it's safe to say that I'm addicted to salad. No. Really. If I haven't had a big plate or bowl of some sort of leafy greens and crisp veggies in the space of oh, let's say... two days, I'll start to crave it. I might even obsess about it a little. OK. A lot. And on the rare occasion that I run out of lettuce or other typical salad veggies, I have been known to panic. This obsession with salad isn't a new thing for me, either. I've felt this way about it for as far back as I can remember. Go figure, huh? A kid who
Classic Chef Salad
- 1 Head of Iceberg, Romaine or mix of Lettuces
- 1/2 Red Onion, thinly sliced
- 1 Cucumber, peeled and sliced
- 1 Medium Tomato, sliced
- Assorted Deli Meats and Cheeses
- Assorted Olives/Giardinara
- Hard Boiled Eggs (I was out of eggs on this particular day)
- Salad Dressing - homemade or store bought (My homemade Buttermilk Dressing recipe HERE)
I ask my deli person to slice the meats for a chef salad relatively thick. ...I'd say, somewhere between 1/4 and 1/2 inch thick "slabs". The only exception I make in that regard, is when I'm planning to use cured meats like salami or pepparoni. In that case, I'll have them slice it thinner, more or less the way I would normally order it for sandwiches. I find that those types of meats can be a little chewy or tough when they're sliced too thickly. The deli people always tell me the number they've used on the slicer, but do you think I remember that the next time I go? Of course not. I should probably write it all down and keep it in my wallet, right?
We like our roast beef on the rare side, so I like to keep it on a separate plate. That way, the "juices" don't run into or get absorbed by the other meats and cheeses. If you prefer a more well done beef, this shouldn't be a problem.
I always have a jar of some kind of homemade dressing in the fridge and on this particular night it happened to be my Buttermilk Herb dressing. When I'm feeding a crowd, I'll put out a variety of homemade and store bought dressings, so that everyone's tastes are covered.
If you would like more salad dressing recipes, including Basic Vinaigrette, Garlic Blue Cheese, Thousand Island, Classic Caesar and more, check out my "Salad Dressing Bootcamp" post, HERE.
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