Products used in this recipe
Modern Chef's Salad
Yield: 10 Servings (20 oz. each)
Yield: 10 Servings (20 oz. each)
You can find a Chef's salad on just about any good menu because customers love them. We've updated the classic with broccoli, cheese curds, and pickled peppers and onions. Top it off with the much-loved crispy bacon, sliced turkey, and soft-boiled egg.
Preparation Instructions:
Step 1
Preheat oven to 375°F.
Step 2
Place broccoli on a sheet pan. Spray with oil and season with salt and pepper. Roast at 375°F until slightly charred, about 12-15 minutes. Remove from oven and allow to cool. Transfer to a container and refrigerate for service.
Step 3
In a saucepan, combine apple cider vinegar, water and brown sugar. Bring to a simmer, add peppers and onions. Return to a simmer, and remove from heat. Allow to cool down. Transfer to a container and refrigerate for service.
Step 4
For each serving; on a chilled plate arrange 6 oz. charred broccoli in the center. In a circular pattern around the outside, add 3 oz. drained, pickled roasted peppers and onions, 2 oz. turkey slices, 2 oz. cheese curds, and 2 strips of bacon torn into bite pieces. Cut a soft-boiled egg in half and arrange on the salad along with 1/2 oz. crispy onions. Serve with 3 fl. oz. blue cheese dressing.
