Chef's Salad
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
55
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
6
Carrots8
Radishes1 small
Radicchio (head)1 tsp
Salt3 tbsps
Herb (mixed fresh)3 tbsps
Wine Vinegar (white-)1 cup
Olive Oil1360 g
Cherry TomatoesDirections:
1
Shred carrots and thinly slice radishes
2
Cut ham into thin strips
3
Tear lettuces into bite-size pieces and in a bowl toss with sprouts
4
In a colander rinse and drain chick-peas
5
Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered
6
Halve onion lengthwise and thinly slice crosswise
7
In a medium bowl dissolve salt in ice water and stir in onion
8
Let onion stand at least 15 minutes and up to 1 hour
9
Shred carrots and thinly slice radishes
10
Cut ham into thin strips
11
Tear lettuces into bite-size pieces and in a bowl toss with sprouts
12
In a colander rinse and drain chick-peas
13
Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered
14
Halve onion lengthwise and thinly slice crosswise
15
In a medium bowl dissolve salt in ice water and stir in onion
16
Let onion stand at least 15 minutes and up to 1 hour
17
Make dressing: Chop garlic
18
In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended
19
Dressing may be made 1 hour ahead and chilled, covered
20
Chop garlic
21
In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended
22
Dressing may be made 1 hour ahead and chilled, covered
23
With a vegetable peeler shave thin slices from Parmigiano-Reggiano
24
Drain onion and pat dry
25
Halve tomatoes
26
In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste
27
With a vegetable peeler shave thin slices from Parmigiano-Reggiano
28
Drain onion and pat dry
29
Halve tomatoes
30
In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste