Chef's Salad

Chef's Salad
Antoine Bootz
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preparation
20
minutes
cooking
20
minutes
Serves 1

Ingredients

1/2
teaspoon
Dijon mustard
1
teaspoon
red wine vinegar
1
tablespoon
lemon juice
2
tablespoons
extra-virgin olive oil
1
tablespoon
chopped fresh basil, chives, or tarragon
kosher salt and black pepper
2
cups
salad greens
1/2
cup
fresh soybeans or fava beans
1
poached egg
2
sardines
2
slices avocado
1/2
cup
shredded carrot
1/2
cup
pear or cherry tomatoes, halved
2
tablespoons
walnuts
1/2
cup
sliced mushrooms

Directions

  1. In a small bowl, whisk together the mustard, vinegar, lemon juice, oil, herbs, and 1/8 teaspoon each salt and pepper.
  2. Arrange the remaining ingredients on a dinner plate and drizzle with the vinaigrette.
Jane Kirby
May 2001

Nutritional Information

  • Per Serving
  • Calories From Fat 521
  • Fat 58 g
  • Sat Fat 9 g
  • Cholesterol 245 mg
  • Sodium 632 mg
  • Protein 36 g
  • Carbohydrate 36 g
  • Sugar 9 g
  • Fiber 15 g
  • Iron 8 mg
  • Calcium 418 mg
What does this mean? See Nutrition 101.

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