Recipes for "chef salad"

Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.

Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

Place torn lettuce leaves on a dinner plate.

Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.

Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.

Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.

Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.

Drizzle dressing of choice over all and serve.

Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.

Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.

Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette.

Garnish with a few toasted pecans and some grated Cheddar cheese.