Chef's Salad with American French Dressing
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
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Cooking tools:
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Salad plate
Ingredients
- 3 tbsp. ketchup
- 3 tbsp. red wine vinegar
- 1 tbsp. sugar
- 1 tsp. dry mustard
- 1⁄2 tsp. paprika
- Pinch of white pepper
- 1 egg yolk
- 3⁄4 cup extra-virgin olive oil
- Salt, to taste
- 3 lightly packed cups chopped mixed escarole, green leaf lettuce, and iceberg
- 1⁄4 cup julienned smoked ham
- 1⁄4 cup julienned cooked beef tongue
- 1⁄4 cup thinly sliced boiled chicken breast
- Half a hard-cooked egg
- 1 cup lightly packed trimmed watercress
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