Better Chef's Salad - Cooks Illustrated

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 Problem

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.

The Goal

A hearty green salad topped with boiled eggs, tomatoes, cold meats, and cheese; a perfect dinner for a warm summer night.

The Solution

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.

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America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.