Chef's Salad with American French Dressing

See the RecipeAndré 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.

Chef's Salad with American French Dressing
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

Ingredients

  • 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

Instructions

  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.)