Published May 1, 2004.
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.
At the deli counter, be sure to have the meats and cheeses sliced ΒΌ inch thick.
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