Chef Salad
Ingredients:
Romaine Lettuce (This recipe uses two types a butter lettuce-romaine cross type and an iceberg-romaine cross)
Hard boiled Eggs (follow this recipe from Kenji Lopez Alt at Seriouseats.com for PERFECT eggs)
Grape tomatoes
Green Onions (Scallions)
Sunflower seeds
- Prepare Hard boiled Eggs. Boil water water on the stove. Carefully lower cold eggs into the water. Cook 10-11 minutes at a low boil. Remove from heat and chill in cold water for a few minutes. Crack shell near the ends and peel off the shell. Slice or dice into pieces.
- Wash romaine leaves by pulling leaves apart and submerging in water. Replace water and repeat. (Farm fresh organic lettuce might have slugs or other insects, just pull them out when you wash the lettuce. )
- Wash tomatoes and slice or dice if you’d like. (See pictures above for how to slice round foods.) Holding tomatoes against the cutting board, use a sharp knife to cut them in half from the side keeping your fingers up away from the board.
- Wash and slice green onions. There are lots of different sizes and shapes you can cut them into.
- Assemble the salad in a bowl and enjoy. OR Spread out leaves and put small amounts of the salad ingredients inside to make little salad bites.
Any dressing of your choice can go with this salad or just add a little salt and pepper and let the creaminess of the egg and the juice from the tomato dress your salad.
About Types of Lettuce in this recipe:
in this recipe there are two different types of lettuce. The smooth strong leaves (pictured above on the left are a cross between Romaine and Butter lettuce, sometimes called ‘little gem’ lettuce. It is great for making lettuce wraps or small bites. The more lettuce with the larger white rib and the crunchier texture is a cross of romaine with iceberg, sometimes called ‘Cos lettuce’. If you’d like to read more about types of lettuce check out this post by Kristina Hick-Hamblin at Gardener’s path to see photos and explanations of uses for 29 types of lettuce.
Lettuce wraps are a good way to use lettuce.
Emily Kim is a Korean-American Youtuber and cookbook author. Learn about how to make Beef Bulgogi Wraps from her video. If you don’t use beef and would like to try a Vegan Bulgogi with tofu instead, Seonkyoung Longest has a great video with instructions.
