Chef’s Salad with American French Dressing

Name: Chef's Salad with American French Dressing
Total time: PT0D0H0M
Yield: serves 1
Ingredients: 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, to taste; 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

Serves
serves 1

ANDRÉ BARANOWSKI

This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.

Ingredients

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, to taste
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

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Instructions

Step 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.

Step 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.)