SUMMER CHEF'S SALAD

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Summer Chef's Salad image

Categories     Salad     Cheese     Egg     Leafy Green     Pork     Tomato     Vegetable     No-Cook     Carrot     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
2 teaspoons dried oregano
5 cups mesclun salad blend (about 3 ounces)
10 ounces Black Forest ham, cut into matchstick-size strips
6 ounces Swiss cheese, cut into matchstick-size strips
1 1/2 cups coarsely shredded peeled carrots
1 1/2 cups halved cherry tomatoes (about 10 ounces)
1 cup thinly sliced red onion
2 hard-boiled eggs, cut into wedges
1/4 cup slivered fresh basil

Steps:

  • Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside.
  • Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve.

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