Chef's Salad with Fennel, Asiago, and Salami

Published May 1, 2004.

Why this recipe works:

To produce a substantial chef salad recipe using supermarket ingredients, we chose sturdy but mild greens, like Bibb, romaine, and red- and green-leaf lettuces, which held their shape under the weight of the other ingredients and stood up to the strong flavors of the meat and cheese. For our… read more

To produce a substantial chef salad recipe using supermarket ingredients, we chose sturdy but mild greens, like Bibb, romaine, and red- and green-leaf lettuces, which held their shape under the weight of the other ingredients and stood up to the strong flavors of the meat and cheese. For our chef salad recipe, we included a small amount of spicy greens, such as watercress or arugula, to add bite. We found that thick slices of meat and cheese nicely complemented the greens and that an acidic vinaigrette held its own among the rich components of the salad.

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Serves 6 to 8 as a light main dish

If water-packed artichoke hearts cannot be found, use marinated artichoke hearts, but rinse and drain them before use. For this salad, opt for a mild, soft Asiago cheese that crumbles easily; avoid aged Asiago that has a hard, dry texture.

Ingredients

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