Chef’s Salad with Ham, Egg + Blue Cheese
Why we love it:
- 4 Eggs
- 1⁄3 cup Plain Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Lemon (Zest and Juice)
- 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
- 1⁄4 cup Sunflower Seeds (roasted + salted)
- 1⁄2 pound Ham (sliced from the deli or a steak)
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)
In a bowl, whisk together the yogurt, Dijon, and the 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!
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.
Dice the ham. If you have used deli or roast ham, keeping it raw and cold is perfectly fine. If you have a thick slice of boiled ham or a ham steak, you could cook it first for a nice texture and contrast (but this is optional). Sear it over medium high heat in a sauté pan for about 4 minutes on each side. Then dice it and add to the bowl.
5. 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.
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.