Chef’s Salad with Egg, Blue Cheese + Veggies

Active Time: 15 minutes

Total Time: 20 minutes

Why we love it:

The name implies variation and creativity. A chef’s salad can be anything though this version as written is close to the classic you’re likely thinking of, but vegetarian, and slightly streamlined for a very quick weeknight meal. Use the recipe as a base to use up anything from your fridge that needs a home.

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Ingredients

8 Eggs
1 Tablespoon Dijon Mustard
¹⁄₃ cup Plain Greek Yogurt
¹⁄₂ teaspoon Kosher Salt
¹⁄₄ teaspoon Black Pepper
5 Tablespoons Extra Virgin Olive Oil
3 ounces Blue Cheese
2 heads Romaine Lettuce
2 Carrots
³⁄₄ bunch Radish (and their greens, if in good condition)
2 Heirloom Tomatos
¹⁄₂ cup Sunflower Seeds

Cooking Instructions

1. EGGS

Place eggs in a small pot and cover with water. Set over high heat then bring to a boil. Keep tabs on it because as soon as it boils you will turn off the heat and cover the pot. Set the timer for 13 minutes (while you make the rest of the salad)
2. DRESSING

In a bowl, whisk together the yogurt, Dijon, zest and juice of the lemon. Add salt and pepper. Whisk and slowly stream in the olive oil which will emulsify and change the texture of the yogurt a bit. Crumble the cheese into the dressing. You can either add it all to the dressing, or reserve a few tablespoons per plate at garnish.

Whisk to combine and perhaps use a fork to mash up the crumbles of cheese into the dressing. Taste and see what you think. Depending on how large and tangy the lemon is and the texture of the yogurt you may want to add either a splash of red wine vinegar, more salt, or more olive oil. You can’t go wrong, it’s all up to your taste buds, so have fun!
3. SALAD

Wash and chop romaine. Dry it well. Place in a large salad bowl.

Wash the carrots and slice them into thin rounds. No need to peel!

Very thinly slice the radishes. If you have a mandolin, this is a good use for it but a knife will be just fine too. If the radish greens are fresh looking, wash and dry them, like the lettuce. Chiffonade and add to the lettuce. (Or save them for the curry dish this week.)

Slice the tomato in to thick wedges.

Measure out the sunflower seeds.

Add all to the bowl.
4. FINISH EGGS

When the egg timer is up, drain the eggs. Gently crack the shells and run under cold water for a minute or so. Then peel the eggshells off.

Slice in half.
5. SERVING

Serve from the large salad bowl or in individual portions. Garnish with eggs. Add any extra cheese, if you held some back. Serve dressing on the side or drizzled over the top.

*If you have any herbs in need of use, this does taste great with basil, parsley, chives, or tarragon.

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Substitutions

DAIRY FREE:

A classic balsamic or Italian vinaigrette will taste wonderful
EGG FREE:

if preferred, omit. Consider adding more veggies or garbanzo beans
PESCATARIAN:

top with a seared filet of salmon/halibut, grilled shrimp skewers, or flaked smoked salmon
PROTEIN:

As written, we promise there’s enough, but if you’d like, add canned garbanzo beans or cannellini (drained, dried and maybe roasted or sautéed?)
BLUE CHEESE:

You can leave the cheese out entirely. Try feta or fresh goat’s cheese
ADD ONS:

Avocado is a good idea. Croutons.