Chef’s Salad: Ham, Cheese, and Tender Greens

  • Yield: 4 servings


5ounces cooked ham, cubed (1-1/2 cups)
5ounces aged Comté cheese, cubed (1-1/2 cups)
2-- hard-cooked eggs, quarterd
1/4cup minced fresh chives
4cups torn soft greens, such as butterhead lettuce
-- fine sea salt
-- coarse freshly ground pepper


In a large bowl, combine the ham, cheese, eggs, chives, and greens. Toss with just enough dressing to coat the ingredients lightly and evenly. Season lightly with salt and generously with pepper. Serve with a lemon and olive oil dressing.


From "Salad as a Meal" by Patricia Wells (William Morrow)