Ingredients
Dressing
⅓ cup EVOO
3 tbsp. white wine vinegar
½ lemon, juiced (about 2 tbsp.)
About 2 tsp. Dijon mustard
About 2 tsp. superfine sugar or honey
1 tsp. each granulated garlic, granulated onion, and dried oregano
½ tsp. crushed red pepper
Salt and pepper
Salad Base
1 head romaine or 4 heads Little Gem lettuce, chopped
1 small head radicchio—quartered, cored, and chopped
½ seedless cucumber (about 1/2 lb.), thinly sliced
½ red onion, thinly sliced
½ pt. grape tomatoes, halved (about 1 cup)
4 to 5 slices deli-cut provolone, chopped into small pieces
¼ cup drained sliced cherry peppers from a jar, coarsely chopped
Chef's Salad Toppings
⅓ lb. bresaola (air-dried beef) from the deli section, thinly sliced
⅓ lb. thinly sliced prosciutto cotto or prosciutto di Parma
About 8 oz. Italian tuna in olive oil, drained
4 medium-boiled eggs (boil for about 8 minutes) or 4 hardboiled eggs, peeled and halved
Optional Toppings
Marinated artichokes with stems (halved), marinated sun-dried tomatoes (sliced), marinated mushroom caps, and caper berries
Preparation
Step 1
For the dressing, place all the ingredients, except the salt and pepper, in a small jar with a lid; shake vigorously until combined. Season with salt and pepper.
Step 2
In a large bowl, toss all the salad ingredients with the dressing. Divide among plates or arrange on a large platter.
Step 3
Arrange the meats, tuna, and eggs on top of the salad in sections. Top with the artichokes, sun-dried tomatoes, mushrooms, and caper berries (if using).
