Cool Chef's Salad - Satisfying on a Hot Summer's Day

Cool Chef's Salad on Royal Worcester, Evesham Vale Plate

It's hot!  But you still need to make dinner.  Here's a full and satisfying (yet cool) meal that works great on a hot summer's day.  Okay, I lied, you do need to boil a couple of eggs ... but other than that, we are completely stove-free preparation here!

Chef's Salad.  Done right, this baby is full of lovely cuts of deli meats, hard-boiled eggs, cheese and lots of veg.  The dressing is really easy to make.  Put the salad in the fridge 20 minutes before serving and it is wonderful!  It is satisfying in itself, but if some are still hungry, just have a couple of crusty buns on hand.  Save a bit of the meat, cheese and lettuce and they can make an accompanying sandwich to go with!

Cool Chef's Salad

Cool Chef's Salad on Royal Worcester, Evesham Vale Plate

You will need
(for the salad):
2 hard-boiled eggs
2 cups spinach leaves
2 cups iceberg lettuce
8 cherry tomatoes
1/2 red pepper
1/2 cup Swiss cheese
1 cup deli meats (chicken, turkey or ham)

You will need
(for the dressing):
1/4 cup grape seed oil
1 tbsp vinegar
2 tsps sugar
1/2 tsp Worcestershire sauce
1/4 glove garlic
1/2 tsp paprika
pinch salt
pinch of crushed red pepper
pinch of dry mustard

Preparing the salad:
In a large mixing bowl create bed of torn spinach and iceberg lettuce.  Add 1/2 cup of red pepper, chopped to desired size, and halved cherry tomatoes. Chop up deli meats and cheese and thinly slice boiled eggs.  Add on top of mixture.
 
Preparing the dressing:
In a small mixing bowl add grape seed oil and slowly combine vinegar, sugar, Worcestershire sauce and extremely finely chopped garlic.  Then add dry ingredients (paprika, salt, crushed red pepper and dry mustard).  Use a fork or small whisk and blend well.  Drizzle over salad and toss lightly.

Meadow Sweet Grove © V. Buchanan 2019