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How to Make a Great Traditional Chef’s Salad – La Gourmandista

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How to Make a Great Traditional Chef’s Salad

A classic dish served in cafeterias all around that has its own quick version in my . Very attractive for hot days when one does not want to mess up a lot one's is this chef's . The amounts to be used depend on you, however, I propose here a personal portion.

Chef's Salad

The base for my salads whenever there wasn't any time available to cook, or whenever I just want to eat something light, nutritions, and without leaving my regime.

  • Salad bowl
  • Chopping board
  • Chef's Knife
  • Peeler
  • Fork or small whisk
  • Small bowl
  • Salad serving utensils
  • 20 g mix
  • 50 g Panela or mozzarella cheese (diced)
  • 25 g White mushrooms (sliced)
  • 30 g cherry tomatoes (halved)
  • 50 g cucumber (sliced)
  • 30 g corn (grained/baby)
  • 5 g sprouts (bean/soy/pea)
  • 30 g broccoli fleurets
  • 100 g tuna in oil (Ortiz (is my favorite))
  • 1 egg (hard-boiled and chopped)
  • 1 slice bacon (fried and chopped)
  • 10 ml olive oil (extra virgin)
  • 5 ml vinegar
  • 5 g Dijon mustard
  1. Add all the veggies, the chopped hard-boiled egg, the rinsed tuna, the fried and chopped bacon, and the diced cheese into the salad bowl.

  2. In a small bowl add the extra virgin olive oil, the Dijon mustard and the red wine vinegar. Emulsify with a fork or a small whisk. Season with salt and pepper.

  3. Pour the vinaigrette on the salad and mix everything with the salad serving utensils.

  4. Serve.

Salad
Diner
Salad

As you can see, this recipe is probably the simplest possible and it can be modified depending on what you want on a specific day. If you don't want something or you don't like it, just exchange it with something you would prefer. For example, in the salad I photographed I added avocado and pine nuts. I had them and I fancied them, so, I added a little bit of both.

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