Published May 1, 2004.
Fast-food joints have given this retro supper salad a bad name (and a plastic fork). Could we produce a substantial salad with supermarket staples?
The versions we sampled in the test kitchen were far from classic in either taste or technique. Their ingredient lists were haphazard and vague, resulting in bland, muddled flavors, while the procedures were often fussy, time-consuming, and ultimately self-defeating.
A hearty green salad topped with boiled eggs, tomatoes, cold meats, and cheese; a perfect dinner for a warm summer night.
Use strong, mild greens, like Bibb, romaine, and red- and green-leaf lettuces, which will hold their shape under the weight of the other ingredients and stand up to the strong flavors of the meat and cheese. Add a small amount of spicy greens, such as watercress or arugula, to add bite. For the meat and cheese, be sure to use thick slices that won't get lost in the salad. For the dressing, use an acidic vinaigrette that will stand up to the rich ingredients. To serve, dress ingredients individually and arrange atop the greens.list of recipes