“The use of fresh meats (or deli meats), various cheeses, and a classic dressing happily perched on a bed of screaming icy, cold, salad greens begs you to chow down, even in the hot, humid weather. Add or subtract to the ingredients, (a must to make it your own) but most of all, make sure you purchase the freshest ingredients available. Serve on very well chilled salad greens, (often I throw a couple of ice cubes on top of the cold lettuces) prior to serving this. Punt off the cubes, wring out excess water, add toppings and drizzle dressing on. Serve immediately. I have divided the dressing recipe to a seperate recipe, which; is found here. French Dressing. Sometimes, I just use a simple dressing of 1 part red wine vinegar, to 2 parts extra light olive oil. I have also included the dressing at the bottom of this page too. Both are wonderful additions to a healthful salad. Adapted from a Chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.”

Ingredients Nutrition


  1. Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.
  2. Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.
  3. Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.
  4. Top with tomatoes.
  5. For dressing:
  6. Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on.
  7. Let sit in fridge for an hour or so.
  8. Slowly drizzle dressing on top.
  9. (Reserve remaining dressing for another use.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a