See the Recipe. 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.

Yield: serves 1


  • 3 tbsp. ketchup
  • 3 tbsp. red wine vinegar
  • 1 tbsp. sugar
  • 1 tsp. dry mustard
  • 12 tsp. paprika
  • Pinch of white pepper
  • 1 egg yolk
  • 34 cup extra-virgin olive oil
  • Salt, to taste
  • 3 lightly packed cups chopped mixed escarole, green leaf lettuce, and iceberg
  • 14 cup julienned smoked ham
  • 14 cup julienned cooked beef tongue
  • 14 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.)