CHEF'S SALAD

Chef's Salad image

Provided by Jacques Pepin

Categories dinner, easy, lunch, salads and dressings, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 14

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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

Steps:

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.
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.
Drain the cooked potatoes and, when just cool enough to handle, cut into 3/4-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.
Divide the lettuce among six plates. Spoon the potato mixture on top and garnish with the ham and cheese. Serve immediately.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 29 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 863 milligrams, Sugar 4 grams, TransFat 0 grams