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Ingredients
1 ½ pounds small red potatoes (about 10 to 12), peeled or unpeeled as desired
3 tablespoons canola oil
½ cup pecans, broken into pieces
10 ounces mushrooms, cut into ½-inch pieces (about 3 ½ cups sliced)
About 10 scallions, dark green and damaged leaves removed, cleaned and cut into ½-inch pieces (about 1 ½ cups)
1 ½ teaspoons dried oregano
1 ¼ teaspoons salt
1 teaspoon freshly ground black pepper
THE DRESSING
½ cup mayonnaise
5 tablespoons white-wine vinegar
3 tablespoons dry white wine or water
THE GARNISHES
8 ounces sliced ham, cut into a fine julienne (2 ¼ cups)
8 ounces mozzarella cheese, cut into a fine julienne (2 ½ cups)
6 to 8 cups romaine lettuce, leaves cut into 2-inch pieces and thoroughly washed and dried
Nutritional analysis per serving (6 servings)
27 grams carbs; 63 milligrams cholesterol; 551 calories; 16 grams monosaturated fat; 13 grams polyunsaturated fat; 9 grams saturated fat; 41 grams fat; 6 grams fiber; 858 milligrams sodium; 20 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 20 to 25 minutes, or until tender.
- Step 2
Meanwhile, heat the oil in a large skillet. Add the nuts and mushrooms and saute over medium-to-high heat for 5 minutes, until both are nicely browned. Add the scallions and oregano and saute for an additional 30 seconds to 1 minute. Transfer to a salad bowl and add the salt, pepper and dressing ingredients.
- Step 3
Drain the cooked potatoes and, when just cool enough to handle, cut into ¾-inch pieces. add the warm potatoes to the salad bowl and toss with the dressing, mushrooms and nuts. In a separate bowl, mix together the juliennes of ham and cheese.
- Step 4
Divide the lettuce among six plates. Spoon the potato mixture on top and garnish with the ham and cheese. Serve immediately.
Private Notes
Comments
That is really interesting! I had never know what a Chef's Salad was, I guess! I am going to try this. I would really like recipes for one. Too bad you can't click a number and the ingredients list would be scaled appropriately.
Tried pre peeling and dicing the potatoes then microwaving. Uneven cooking. Next time it should be better if I just pre-peal/cut then boil (or pressure cook if I'm making alot).