Chef's Salad | America's Test Kitchen

Name: Chef's Salad | America's Test Kitchen
Ingredients: 1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons); 1/8 teaspoon table salt; 1 1/2 tablespoons extra-virgin olive oil; 6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups); 6 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons minced shallot; 1 teaspoon minced garlic; 1 teaspoon minced fresh thyme leaves; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick; 2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts); 8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart); 6 ounces radishes, trimmed, halved, and sliced thin; 1 pint cherry tomatoes, halved or quartered if large; 3 large hard-cooked eggs, each cut into 4 wedges; 8 ounces deli ham, sliced ¼ inch thick and cut into 2-inch-long matchsticks; 8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks; 8 ounces sharp cheddar cheese, sliced ¼ inch thick and cut into 2-inch-long matchsticks

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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?

Keywords

Eggs
Eggs & Dairy
Salads
US & Canada
Main Courses

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Ingredients

1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
1/8 teaspoon table salt
1 1/2 tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon minced fresh thyme leaves
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick
2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart)
6 ounces radishes, trimmed, halved, and sliced thin
1 pint cherry tomatoes, halved or quartered if large
3 large hard-cooked eggs, each cut into 4 wedges
8 ounces deli ham, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces sharp cheddar cheese, sliced ¼ inch thick and cut into 2-inch-long matchsticks