Chef's Salad

Name: Chef's Salad
Total time: 40 min
Ingredients: 1 1/2 pounds small red potatoes (about 10 to 12), peeled or unpeeled as desired; 3 tablespoons canola oil; 1/2 cup pecans, broken into pieces; 10 ounces mushrooms, cut into 1/2-inch pieces (about 3 1/2 cups sliced); About 10 scallions, dark green and damaged leaves removed, cleaned and cut into 1/2-inch pieces (about 1 1/2 cups); 1 1/2 teaspoons dried oregano; 1 1/4 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup mayonnaise; 5 tablespoons white-wine vinegar; 3 tablespoons dry white wine or water; 8 ounces sliced ham, cut into a fine julienne (2 1/4 cups); 8 ounces mozzarella cheese, cut into a fine julienne (2 1/2 cups); 6 to 8 cups romaine lettuce, leaves cut into 2-inch pieces and thoroughly washed and dried

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Total: 40 minutes

Servings: 6

Cost: $11.33 /serving

Author : Jacques Pepin

gluten free ham mozzarella

Instructions

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Step 1

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 20 to 25 minutes, or until tender.

Step 2

Meanwhile, heat the oil in a large skillet. Add the nuts and mushrooms and saute over medium-to-high heat for 5 minutes, until both are nicely browned. Add the scallions and oregano and saute for an additional 30 seconds to 1 minute. Transfer to a salad bowl and add the salt, pepper and dressing ingredients.

Step 3

Drain the cooked potatoes and, when just cool enough to handle, cut into 3/4-inch pieces. add the warm potatoes to the salad bowl and toss with the dressing, mushrooms and nuts. In a separate bowl, mix together the juliennes of ham and cheese.

Step 4

Divide the lettuce among six plates. Spoon the potato mixture on top and garnish with the ham and cheese. Serve immediately.

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