A typical chef’s salad boasts hard-boiled eggs, cucumbers, tomatoes, cheese, and meat on a bed of dressed greens. This garlicky anchovy vinaigrette adds some punch to the melange.
2cupchicken (cooked and cubed)or ham, turkey, or beef
4ozcheddar cheese (cubed)jack or swiss cheese can also be used
1cucumberpeeled and thinly sliced
1tomatocored and chopped
Instructions
In a small mixing bowl or jar, combine the vinegar, basil, garlic, anchovy paste, salt, and pepper, Stir or shake to combine. Add the olive oil and stir or shake to combine.
Place the mixed greens in a large salad bowl and add enough dressing to coat. Divide the dressed greens among four plates.
Top each plate with 1 egg, ½ cup chicken, ¼ cup cheese. Divide the cucumber and tomato evenly among the plates. Serve immediately with extra dressing on the side.
Notes
Make ahead: Until ready to serve, keep dressing and salad separate.