Chef Salad

I accidentally deleted this post that I wrote so carefully.  Ooops!  Here's a delicious Chef Salad.  Enjoy!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1/4 apple cider vinegar
• 1 1/2 tsp honey
• 2 tsp dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 1/2 c extra-virgin olive oil
• 2 oz diced, cooked ham
• 2 oz diced, cooked turkey
• 2 oz diced sharp cheddar cheese
• 2 oz diced swiss cheese
• 2 hard-boiled eggs, peeled and quartered
• 1 large carrot, peeled, halved, and sliced
• 1 bunch radishes, sliced
• 1 cup cherry or grape tomatoes, halved
• 2-3 hearts of romaine, shredded

DIRECTIONS:

1. Make the honey-cider vinaigrette: combine the vinegar, honey, mustard, salt, pepper, and oil in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.)
2. Pack the salads: divide the dressing evenly between 4 tall quart-sized containers.  Layer the ham, turkey, cheddar, swiss, egg, carrot, radish, tomato, and lettuce in the jars.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.

TIME-SAVING TIPS: Use your favorite prepared honey mustard dressing for the homemade dressing.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute your favorite vegetarian deli slices, cubed, for the ham and turkey.  For a vegan salad, also substitute non-dairy cheeses for the cheddar and swiss, and 1 cup rinsed and drained chickpeas for the hard-boiled egg.  This salad is gluten- and nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.