Chef's Salad

After my last post about fish cutlets, a few people asked me what the salad in the background behind the cutlets was. It's basically just a regular salad with dressing poured over it, but I decided to share the recipe, because I'm sure it's worth it. As a side, this salad will brighten up any meal, and served with a baguette it can be a meal all on its own, for dinner, for example.

The inspiration for this salad comes from a supplement to the Polish daily Gazeta Wyborcza, "Culinary Atlas of the World – USA." I'm giving the ingredients more or less "by eye," because I wasn't happy with the proportions in the original recipe :)

chef's salad

Ingredients:

• about 2 big handfuls of mixed salad greens
• about 1/3 cup ham cut into thin strips
• about 1/3 cup shredded cheese
• 1 large carrot, grated
• a few cherry tomatoes, sliced
• 1/3 cup red onion, thinly sliced
• 2 hard-boiled eggs, cut into wedges
• 1/3 cup olive oil
• 3 tbsp wine vinegar (I used red balsamic vinegar)
• 2 cloves garlic, pressed
• 2 tsp oregano
• a handful of basil leaves (optional)

Arrange the salad greens on a flat platter, then sprinkle with the ham, cheese, carrot and onion, add the tomatoes, and put the eggs right on top. Make the dressing: mix the olive oil, vinegar, garlic, oregano and chopped basil. Season to taste and pour over the salad.

Enjoy!