Andy Montoya
The salad you're describing sounds like a classic Chef's Salad, which typically includes hard-boiled eggs, sliced deli meat, cheese, and lettuce. Chef's Salad is an American dish that has been served in US restaurants since the mid-1920s. While the exact origin of the salad is disputed, it is often associated with Louis Diat, chef of the Ritz-Carlton in New York City during the 1940s.
| Characteristics | Values |
|---|---|
| Type of Salad | Chef's Salad, Cook's Salad |
| Main Ingredients | Eggs, Meat, Cheese, Lettuce |
| Other Ingredients | Tomatoes, Cucumbers, Bacon, Avocado, Onions, Croutons |
| Dressing | Ranch, French, Mayonnaise, Mustard, Apple Cider Vinegar, Honey, Smoked Paprika |
| Preparation | Boil eggs, cook meat and bacon, chop vegetables, whisk dressing, toss together |
| Serving Style | Arrange in rows or toss together in a bowl |
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What You'll Learn
Chef's Salad is a popular salad that includes these ingredients
The origins of Chef's Salad are disputed, with some food historians tracing it back to Salmagundi, a popular meat and salad dish from 17th-century England that was also common in colonial America. Others believe it emerged in the early 20th century, with potential origins in New York or California. The first known printed recipe dates back to 1936, but an earlier mention of "Cook's Salad" was found on a Statler Hotel Buffalo dinner menu from 1928, and "Chef's Salad" appeared on a Hotel Pennsylvania (NYC) menu in 1929.
The person most often associated with the history of Chef's Salad is Louis Diat, chef of the Ritz-Carlton in New York City during the 1940s. However, food historians believe that while Diat may have had a recipe for the salad, he likely did not originate it. The creation of Chef's Salad is also attributed to chef Victor Seydoux, who is said to have launched it at the Hotel Buffalo, where customers requested the off-menu salad made with meat, cheese, and hard-boiled eggs. The hotel added it to the menu, and Seydoux named it "Chef's Salad."
Today, the defining ingredients of Chef's Salad are considered to be eggs and meat, with other toppings varying according to preference. It is a hearty and versatile dish that has been enjoyed for over a century and continues to be a popular choice for a filling and nutritious meal.
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It's been served in US restaurants since the 1920s
The salad you are describing is known as a "chef's salad" or "cook's salad". While the history of this classic salad isn't known for certain, it's believed to date back as early as 1926 and has been served in US restaurants since the 1920s.
A "Cook's Salad" appears on a Statler Hotel Buffalo dinner menu dated July 1928, and a "Chef's Salad" appears on a Hotel Pennsylvania (NYC) dinner menu dated September 1929. The first known printed recipe for a similar salad dates to 1936 and includes many ingredients found in later recipes, but no meat. A 1926 recipe already includes the garlic-rubbed salad bowl.
The person most often connected with the history of this salad is Louis Diat, chef of the Ritz-Carlton in New York City during the 1940s. While food historians acknowledge his recipe, they do not appear convinced that he originated the dish, which is more popularly attributed to chef Victor Seydoux. Seydoux's widow, Alice Rose Seydoux, claims that the salad was officially launched at the Hotel Buffalo when customers started requesting the off-menu salad made with cuts of meat, cheese, and hard-boiled eggs. The hotel added it to the menu, and Seydoux was given the honour of naming it—he reportedly said, "Well, it's really a chef's salad."
The popularity of the chef's salad grew with the publication of a cookbook of recipes from the restaurants at the Ritz-Carlton, which included a Chef's Salad by chef Louis Diat. His version was more upscale and included boiled chicken, smoked ox tongue, smoked ham, hard-boiled eggs, and watercress greens, served with French dressing.
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The salad's history and composition are debated by food historians
Salads, generally defined as mixed greens with dressing, have been enjoyed since ancient times. The word "salad" comes from the Latin "salata" or "salted things", as vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times. Dinner salads were popular with Renaissance folks, and in the 18th century, composed salads assembled with layers of ingredients were known as "salmagundi". Today, these are called "chef's salads".
The history and composition of the chef's salad are, however, debated by food historians. Some trace it to salmagundi, a popular meat and salad dish originating in 17th-century England and later popular in colonial America. Others believe it is a product of the early 20th century, specifically the 1920s, originating in either New York or California. The first known printed recipe dates to 1936 and includes many ingredients found in later recipes, but no meat. A 1926 recipe mentions a garlic-rubbed salad bowl. The chef most often connected with the history of this salad is Louis Diat of the Ritz-Carlton in New York City during the 1940s. While food historians acknowledge his recipe, they do not seem convinced that he originated the dish, which is more popularly attributed to chef Victor Seydoux.
The classic chef's salad is made with toppings like hard-boiled eggs, sliced deli meat, and cubed cheddar cheese tossed in creamy ranch dressing. However, the hallmarks of a chef's salad are the eggs and meat, with other toppings changing from variation to variation. Some recipes include avocado, cherry tomatoes, cucumbers, green onions, and bacon, with a variety of dressings used.
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The salad is filling and protein-packed
A salad made with eggs, meat, cheese, and lettuce is a classic Chef's Salad. This salad is typically made with hard-boiled eggs, sliced deli meat (such as ham, turkey, chicken, or roast beef), cubed cheddar cheese, and lettuce or other leafy greens. It is often served with a creamy dressing, such as ranch or blue cheese, and can include a variety of other vegetables, such as cucumbers, cherry tomatoes, and red onions.
The meat in this salad also contributes to its filling and protein-packed nature. Deli meats like ham, turkey, and roast beef are lean sources of protein, which can help keep you full and satisfied. They are also good sources of essential nutrients, such as zinc, iron, and vitamin B12.
Cheese is another source of protein in this salad, and it adds a creamy texture and savoury flavour. Cheddar cheese is a popular choice for Chef's Salad, but other varieties such as Swiss, provolone, or mozzarella can also be used.
To make the salad even more filling and nutritious, you can add other vegetables or ingredients. Avocado, for example, can provide healthy fats and additional fibre, while crispy bacon adds flavour and texture. Fresh herbs can also be included to boost the flavour and nutritional profile of the salad.
Overall, the combination of eggs, meat, cheese, and lettuce in this Chef's Salad creates a filling and protein-rich dish that can be enjoyed as a complete meal. It is a versatile salad that allows for customisation, so you can adjust the ingredients to your preference or what you have on hand.
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It's often served with a creamy dressing
Chef's Salad is a popular choice when it comes to salads with eggs, meat, cheese, and lettuce. It is an American salad consisting of hard-boiled eggs, one or more varieties of meat (such as ham, turkey, chicken, or roast beef), tomatoes, cucumbers, and cheese, all placed upon a bed of tossed lettuce or other leafy vegetables.
While the history of this classic salad isn't known for certain, it is believed to date back as early as 1926 and owes much of its popularity to being served by Chef Louis Diat at the Ritz Carlton in New York City. The salad is often served with a creamy dressing, such as ranch or blue cheese, which complements the fresh, crispy vegetables perfectly.
The key to making the best Chef's Salad is to use good-quality and fresh ingredients. In addition to the base ingredients, you can add avocado, thinly sliced onions, ripe and juicy cherry tomatoes, cucumbers, and creamy avocados. If you're a fan of herbs, feel free to add some to your salad as well.
To make the creamy dressing, you can whisk together mayonnaise, mustard, apple cider vinegar, honey, smoked paprika, salt, and pepper in a small bowl. Drizzle this dressing over the salad and toss to combine. You can also sprinkle freshly ground black pepper over the salad before serving for an added kick.
The versatility of Chef's Salad is one of its greatest strengths, allowing you to mix and match your favourite toppings and ingredients.
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Frequently asked questions
A salad made with eggs, meat, cheese, and lettuce is called a chef's salad or a cook's salad.
The type of lettuce used in a chef's salad is typically romaine, but iceberg lettuce or spinach can also be used.
The type of meat used in a chef's salad can vary, but often includes ham, turkey, chicken, or roast beef.
The type of cheese used in a chef's salad can vary, but popular options include cheddar, Swiss, provolone, or mozzarella.
Other ingredients commonly found in a chef's salad include tomatoes, cucumbers, onions, avocado, and a variety of dressings.
