Chopped Chef’s Salad with Homemade Brown Bread Croutons

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This is a salad like shrimp cocktail is a drink—in name only. More of a submarine sandwich in a bowl, this “salad” features crunchy croutons, cold cuts, olives, hardcooked eggs, veggies, and cheese tied together by a zesty mustard vinaigrette.


1 1/2 ounces brown bread, cut into 1/2-inch cubes (about 1 1/4 cups)
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper

3 heads romaine lettuce, chopped into bite-size pieces
4 ounces ham, cut into bite-size pieces
4 ounces turkey, cut into bite-size pieces
1/2 cup pitted kalamata olives, chopped
1/2 cup cherry tomatoes, halved lengthwise
2 hard-cooked eggs, peeled and chopped
1 cucumber, peeled and coarsely chopped


For the croutons, preheat oven to 350°F. Spread the bread cubes in a single layer on a baking sheet. Drizzle bread with the oil and sprinkle with salt and pepper. Bake for 12 to 15 minutes or until crisp and golden, tossing occasionally. Set aside.

For the dressing, in a small bowl, whisk together the vinegar and mustard. Slowly drizzle in the oil, whisking constantly. Whisk in the garlic and salt and pepper to taste.

For the salad, in a large bowl, toss together the salad ingredients and the croutons. Add just enough dressing to coat the lettuce and toss again.

Servings: 6
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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