Chef's Salad

americastestkitchen.com

Sue

subheading: Garlic Croutons:

1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)

⅛ teaspoon table salt

1 ½ tablespoons extra-virgin olive oil

6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)

subheading: Vinaigrette:

6 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

2 teaspoons minced shallot

1 teaspoon minced garlic

1 teaspoon minced fresh thyme leaves

¼ teaspoon table salt

⅛ teaspoon ground black pepper

subheading: Salad:

1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick

2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)

8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart)

6 ounces radishes, trimmed, halved, and sliced thin

1 pint cherry tomatoes, halved or quartered if large

3 large hard-cooked eggs, each cut into 4 wedges

8 ounces deli ham, sliced ¼ inch thick and cut into 2-inch-long matchsticks

8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks

8 ounces sharp cheddar cheese, sliced ¼ inch thick and cut into 2-inch-long matchsticks

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