Chef's Salad

  • 1 lb new potatoes, halved if large
  • 2 carrots, coarsely grated
  • 1/4 cucumber, sliced or chopped
  • 1/4 cup peas
  • Small green or red pepper, sliced
  • 1 cup cooked pulses, e.g. red kidney beans or green lentils
  • 1 Boston or red leaf lettuce, or 1 head chicory
  • 2-3 hard-boiled eggs, quartered, and/or grated cheese, to serve
  • 4 tablespoons salad dressing
  • 3 tablespoons natural yogurt
  • 2 tablespoons milk
  • 2 tablespoons chopped fresh chives
  • Salt and ground black pepper

Put all of the vegetables (except the lettuce) and pulses into a large mixing bowl.

Line a large platter with the lettuce or chicory leaves, creating a nest for the other salad ingredients. Mix the dressing ingredients together and pour over the salad in the mixing bowl.

Toss the salad thoroughly with the dressing, season it well, then pile into the center of the lettuce or chicory nest.

Top the salad with the eggs, cheese or both.

Put all of the dressing ingredients into a screw top jar, shake them up well and pour over the salad. Serve lightly chilled.

  • Yields: 5 servings
  • Preparation Time: 15 minutes
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