This hearty Chef’s Salad is a crowd-pleasing main course that balances fresh, crisp textures with rich, savory flavors. The base of mixed greens and romaine provides a crunchy foundation, while layers of smoked turkey, salami, and prosciutto add depth and saltiness. Creamy tuna mayonnaise dressing ties the ingredients together, complementing the bright acidity of fresh tomatoes and sun-dried tomatoes. Hard-boiled eggs and smoked mozzarella contribute protein and creaminess, making this dish satisfying enough for lunch or dinner. It is perfect for potlucks, family gatherings, or a substantial weekday meal. The combination of classic deli meats and fresh vegetables ensures every bite is flavorful and texturally interesting.
Layered Chef’s Salad With Tuna Mayonnaise Dressing
Description
This hearty Chef's Salad is a crowd-pleasing main course that balances fresh, crisp textures with rich, savory flavors. The base of mixed greens and romaine provides a crunchy foundation, while layers of smoked turkey, salami, and prosciutto add depth and saltiness. Creamy tuna mayonnaise dressing ties the ingredients together, complementing the bright acidity of fresh tomatoes and sun-dried tomatoes. Hard-boiled eggs and smoked mozzarella contribute protein and creaminess, making this dish satisfying enough for lunch or dinner. It is perfect for potlucks, family gatherings, or a substantial weekday meal. The combination of classic deli meats and fresh vegetables ensures every bite is flavorful and texturally interesting.Ingredients
Directions
-
Prepare the dressing by mixing canned tuna with mayonnaise, a squeeze of lemon juice, and a pinch of salt and pepper until smooth. Set aside.
-
Wash and dry the mixed greens, romaine, red leaf lettuce, radicchio, and arugula. Toss them together in a large bowl.
-
Blanch the asparagus spears in boiling salted water for 2-3 minutes until tender-crisp, then immediately transfer to an ice bath. Drain and cut into 2-inch pieces.
-
Hard-boil the eggs, peel, and slice them into wedges.
-
In a large serving bowl, create a base layer with half of the mixed greens.
-
Layer the smoked turkey breast, salami, and prosciutto evenly over the greens.
-
Add a layer of sliced smoked mozzarella cheese and artichoke hearts.
-
Distribute the blanched asparagus, sun-dried tomatoes, and Nicoise olives over the meats and cheese.
-
Arrange the tomato wedges, red pepper rings, and sliced red onion on top.
-
Place the hard-boiled egg wedges and alfalfa sprouts around the edges and center.
-
Sprinkle fresh basil leaves and sliced scallions over the salad.
-
Spoon the tuna mayonnaise dressing over the top or serve on the side for drizzling.
-
Season lightly with salt and freshly ground black pepper to taste before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 41.4kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 142.2mg6%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 4.0g16%
- Sugars 0.7g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The tuna mayonnaise dressing should be prepared just before serving to maintain freshness. If using store-bought tuna, ensure it is well-drained to prevent a watery dressing.
For a lighter version, you can use a Greek yogurt-based dressing instead of mayonnaise.
This salad is best served immediately after assembly to keep the greens crisp and the dressing fresh. Avoid dressing the entire salad ahead of time.
You can substitute the asparagus with blanched broccoli florets or green beans for variety.
Make sure to pat dry any canned or jarred ingredients (olives, artichokes, sun-dried tomatoes) to prevent excess moisture from wilting the greens.
