Chef's Salad with American French Dressing
Credit: André Baranowski
3 tbsp. ketchup
3 tbsp. red wine vinegar
1 tbsp. sugar
1 tsp. dry mustard
1⁄2 tsp. paprika
Pinch of white pepper
1 egg yolk
3⁄4 cup extra-virgin olive oil
Salt
3 lightly packed cups chopped mixed escarole,
green leaf lettuce, and iceberg
1⁄4 cup julienned smoked ham
1⁄4 cup julienned cooked beef tongue
1⁄4 cup thinly sliced boiled chicken breast
Half a hard-cooked egg
1 cup lightly packed trimmed watercress
1. Put ketchup, vinegar, sugar, dry mustard, paprika, white pepper, and egg yolk into a bowl; whisk well. Slowly drizzle in olive oil while whisking constantly until smooth. Season with salt to taste; set dressing aside.
2. Spread lettuce mix on a salad plate. Arrange ham, beef tongue, chicken, and egg on top of greens. Tuck watercress into center. Drizzle with some of the dressing. (Reserve remaining dressing for another use.)
SERVES 1
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