Salad Julienne (Chef's Salad Supreme)

One of Jane's favorites, traditional Salad Julienne (or Chef Salad Supreme) is an American salad consisting of hard-boiled eggs; julienne strips of one or more varieties of meat, such as ham, turkey, chicken, or roast beef and American and/or Swiss cheese; tomatoes; cucumbers; all placed upon a bed of tossed lettuce or other leaf vegetables. A variety of dressings may be used with this salad, although French and Thousand Islands seem to be traditional in restaurants. A combination of Italian dressing, topped off with a little Blue Cheese dressing works well.

With an eye to making the dish look as important and appealing as any other main course, a Chef’s Salad was originally served as a composed salad, with the greens on the bottom and strips of julienned meat and cheese carefully arranged on top.

Jane's Salad Julienne

Chop up salad greens which may include lettuce, spinach, endive, or other leaf lettuce. Add any optional shredded salad vegetables such as carrots, celery tops, onions, sweet peppers, red cabbage, radishes, etc.

Cut luncheon meats (ham, beef, chicken, turkey, summer sausage, etc.) in very thin Julia strips and place on top of salad. Sprinkle shredded Cheddar cheese on top of this. Dress with any desired salad dressings. If using crumbled blue cheese with an oil and vinegar dressing, omit the shredded Cheddar.

Tip: Other toppings may include bread croutons, bacon bits, chives or green onion tops, Parmesan cheese, sliced canned beets, bean sprouts, and/or any roasted seeds.