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Stunning plated serving of Garden Harvest Chef’s Salad, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Garden Harvest Chef’s Salad

The Garden Harvest Chef’s Salad is a testament to fresh luxury, combining crisp garden greens and colorful market selections with savory strips of ham and turkey, rich cheese, and tender eggs, all brightened by a zesty white balsamic vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

The Botanical Foundation
  • 1 large head mixed lettuces
  • 1 cup sliced carrots
  • 1 cup sliced cucumbers
  • 1 cup halved cherry tomatoes
  • 1/2 cup thinly sliced red onion
The Protein and Lipid Components
  • 1/2 pound ham sliced into strips
  • 1/2 pound turkey sliced into strips
  • 1 cup cheddar or Swiss cheese cubed
  • 2 large hard-boiled eggs quartered
The White Balsamic Emulsion
  • 1 small shallot finely minced (approx. 2 tablespoons)
  • 1 teaspoon Dijon-style mustard
  • 2 tablespoons fresh lemon juice
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon fresh herbs chopped (parsley, chives, or tarragon)
  • 1/2 cup premium olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper

Method
 

Whisk the Vinaigrette
  1. In a small glass vessel, combine the minced shallot, Dijon mustard, lemon juice, white balsamic vinegar, and chopped fresh herbs.
  2. Whisk vigorously to ensure a homogenous acid-base.
  3. While whisking constantly, slowly drizzle in the olive oil to create a smooth, creamy dressing.
  4. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate until ready for service.
Build the Salad
  1. In a large, chilled wooden or ceramic bowl, arrange the lettuce leaves to create a voluminous foundation.
  2. Layer the carrots, cucumbers, tomatoes, and red onions across the greens to ensure even distribution.
  3. Distribute the ham, turkey, and cheese cubes evenly.
  4. Place the quartered hard-boiled eggs atop the composition to serve as the final protein anchor.
Final Presentation
  1. Drizzle the white balsamic vinaigrette over the salad immediately prior to service, or serve alongside in a glass carafe. Toss gently to coat the greens without wilting them.