Chef's Salad

Name: Chef's Salad
Total time: 40 min
Yield: Six servings
Ingredients: 1 1/2 pounds small red potatoes (about 10 to 12), peeled or unpeeled as desired; 3 tablespoons canola oil; 1/2 cup pecans, broken into pieces; 10 ounces mushrooms, cut into 1/2-inch pieces (about 3 1/2 cups sliced); About 10 scallions, dark green and damaged leaves removed, cleaned and cut into 1/2-inch pieces (about 1 1/2 cups); 1 1/2 teaspoons dried oregano; 1 1/4 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup mayonnaise; 5 tablespoons white-wine vinegar; 3 tablespoons dry white wine or water; 8 ounces sliced ham, cut into a fine julienne (2 1/4 cups); 8 ounces mozzarella cheese, cut into a fine julienne (2 1/2 cups); 6 to 8 cups romaine lettuce, leaves cut into 2-inch pieces and thoroughly washed and dried

By Jacques Pepin

Total Time: 40 minutes
Rating: 4(21)
Comments: Read comments

Featured in: Food; The Composed Salad

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Ingredients

Yield:Six servings

1½pounds small red potatoes (about 10 to 12), peeled or unpeeled as desired
3tablespoons canola oil
½cup pecans, broken into pieces
10ounces mushrooms, cut into ½-inch pieces (about 3½ cups sliced)
About 10 scallions, dark green and damaged leaves removed, cleaned and cut into ½-inch pieces (about 1½ cups)
1½teaspoons dried oregano
1¼teaspoons salt
1teaspoon freshly ground black pepper

The Dressing

½cup mayonnaise
5tablespoons white-wine vinegar
3tablespoons dry white wine or water

The Garnishes

8ounces sliced ham, cut into a fine julienne (2¼ cups)
8ounces mozzarella cheese, cut into a fine julienne (2½ cups)
6 to 8cups romaine lettuce, leaves cut into 2-inch pieces and thoroughly washed and dried

Ingredient Substitution Guide

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Preparation

Step 1
Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 20 to 25 minutes, or until tender.
Step 2
Meanwhile, heat the oil in a large skillet. Add the nuts and mushrooms and saute over medium-to-high heat for 5 minutes, until both are nicely browned. Add the scallions and oregano and saute for an additional 30 seconds to 1 minute. Transfer to a salad bowl and add the salt, pepper and dressing ingredients.
Step 3
Drain the cooked potatoes and, when just cool enough to handle, cut into ¾-inch pieces. add the warm potatoes to the salad bowl and toss with the dressing, mushrooms and nuts. In a separate bowl, mix together the juliennes of ham and cheese.
Step 4
Divide the lettuce among six plates. Spoon the potato mixture on top and garnish with the ham and cheese. Serve immediately.

Ratings

4 out of 5

21 user ratings

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Comments

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visser.ja3 years ago

That is really interesting! I had never know what a Chef's Salad was, I guess! I am going to try this. I would really like recipes for one. Too bad you can't click a number and the ingredients list would be scaled appropriately.

Dey4 years ago

Tried pre peeling and dicing the potatoes then microwaving. Uneven cooking. Next time it should be better if I just pre-peal/cut then boil (or pressure cook if I'm making alot).

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