Chopped Chef Salad
The View From the Great Island
Chopped Chef Salad with Creamy Sweet Onion Dressing ~ the chef salad is an American institution, and probably the original main course salad.
- creamy Sweet Onion Dressing
- 0.5 sweet onion such as Vidalia, Maui, or a generic sweet (about 5 ounces)
- 3 tbsp apple cider or champagne vinegar
- 2 tsp sugar
- 1 heaped tsp creamy Dijon mustard
- pinch of salt
- 0.5 tsp white pepper
- 0.5 cup oil such as grapeseed, I chose to use walnut oil
- chopped chef salad
- 5 ounces (1 tub) butter lettuce hearts (or romaine hearts, or iceberg) chopped
- 0.5 cup chopped ham
- 0.5 cup chopped turkey
- 0.5 cup chopped bacon
- 0.5 cup chopped tomatoes
- 0.5 cup chopped cucumber
- 0.5 cup chopped hard boiled eggs (2 eggs)
- 0.5 cup chopped Swiss cheese
- 0.5 cup chopped cheddar cheese
- 0.5 cup chopped celery
- 0.5 cup chopped carrots
- 0.33333333333333 cup chopped red onion
- for the dressing
- Remove the peel and cut the onion in large chunks. Add to the container of a high speed blender such as a Vitamix, along with the vinegar, sugar, mustard, salt and pepper. Blend until well pureed.
- Scrape down the sides of the container, and then, while the machine is running, slowly drizzle in the oil through a hole in the top. The dressing will become thick and creamy.
- Taste to adjust any of the seasonings. Keep refrigerated until needed. Note: this recipe makes more than you'll need for this salad, keep the leftover in the fridge and plan to use within 2 weeks. Note: don't use a regular onion for this dressing, it will be too strong.
- for the salad
- Put the lettuce in a large salad bowl and add each of the other ingredients. If you'd like to do a composed salad you can arrange them attractively in little piles around the lettuce, otherwise just dump them all in.
- Lightly dress and then toss the salad. Serve more dressing on the side.