Getting ready to hard boil the eggs for…
March 24: Chef Salad
I saved those eggs in the refrigerator for two weeks. I have heard that eggs that are too fresh are impossible to peel after hard boiling. According to The Fresh Egg Cookbook…
As an egg ages, it loses moisture through its thousands of pores, causing the egg to shrink and the egg white to stick less to the membrane. If you’re hard-boiling eggs, stick a dozen fresh eggs in the back of your refrigerator for a week or two before cooking them.
I don’t even really like hard boiled eggs. One of the worst smells to me when I was a kid was other people’s egg salad sandwiches. But I was determined to try a few slices on top of a salad.
I figured we could all assemble our own salad with what we wanted.
A Chef Salad, named because the ingredients were the chef’s choice, usually has eggs and meats and cheese on it, in addition to typical salad veggies like cukes and tomatoes.
According to Food Timeline…
Food historians can’t quite agree on the history and composition of chef’s salad much less who assembled the first one. Some trace this salad’s roots to Salmagundi, a popular meat and salad dish originating in 17th century England and popular in colonial America. Others contend chef’s salad is a product of early twentieth century, originating in either New York or California.
Salmagundi, what a great word.
Chef Salad can be served with different dressings and I decided to revisit the delicious Buttermilk-Ranch-into-Blue Cheese dressing from earlier in the month because John also wanted to make hot chicken wings and that is a perfect dressing for wings too.
This time I left out the lemon juice and added a couple of tablespoons of sour cream I was trying to use up. And I did not make my own mayo but used ye olde Hellman’s.
I made my own croutons too.
John did the shopping and I asked him to get turkey and bacon but he got ham and bacon, which seemed a bit pork-excessive on the salad. Bacon + ham = salad for Man. Plus hot wings! And buttermilk-ranch-blue cheese dressing dip!
I think Bibb lettuce or romaine would have been better than the curly leaf lettuce. The curls sort of got in the way of a normal mouthful. I didn’t toast the croutons long enough. The dressing was the best part.
This was definitely a meaty main course salad. Tasty, but fatty. Not something to get in the habit of making. But at least I can say I made Chef Salad in salad month!
Nothing is a waste of time if you use the experience wisely. – Auguste Rodin