Summer Chef's Salad

Summer Chef's Salad

Recipe By :Bon App?tit, August 2003

Serving Size : 4 Preparation Time :

Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

1/4 cup red wine vinegar

2 garlic cloves -- peeled

2 teaspoons dried oregano

5 cups mesclun salad blend -- (about 3 oz)

10 ounces Black Forest ham -- cut matchstick size

6 ounces Swiss cheese -- cut matchstick size

1 1/2 cups coarsely-shredded peeled carrots

1 1/2 cups halved cherry tomatoes -- (about 10 oz)

1 cup thinly-sliced red onion

2 hard-boiled eggs -- cut into wedges

1/4 cup slivered fresh basil

Puree olive oil, red wine vinegar, garlic, and oregano in food processor

until smooth. Season vinaigrette to taste with salt and pepper. Set aside.

Arrange mesclun on large platter. Arrange ham strips, cheese strips,

shredded carrots, halved tomatoes, and sliced red onion in spoke-like

pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle

with slivered basil. Drizzle with vinaigrette and serve.

This recipe yields 4 servings.

Comments: To make quick work of the slicing, simply stack the ham and

cheese and cut into strips approximately 1 1/2 to 2 inches long and 1/4 inch

wide. Serve with: Sourdough rolls. Dessert: Peaches drizzled with honey.