Products used in this recipe
Modern Chef's Salad
Yield: 10 Servings (20 oz. each)
Yield: 10 Servings (20 oz. each)
You can find a Chef's salad on just about any good menu because customers love them. We've updated the classic with broccoli, cheese curds, and pickled peppers and onions. Top it off with the much-loved crispy bacon, sliced turkey, and soft-boiled egg.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Broccoli Florets, IQF 12/2lb | 4 lbs. | 2 bags |
| Olive oil spray | as needed | |
| Kosher salt | to taste | |
| Black pepper, ground | to taste | |
| Apple cider vinegar | 8 fl. oz. | |
| Water | 4 fl. oz. | |
| Brown sugar | 4 oz. | 1/2 cup |
| Simplot RoastWorks®: RTE Flame-Roasted Unseasoned Peppers & Onions Blend 3/8" | 40 oz. | 1 bag |
| Turkey, roasted, sliced | 20 oz. | |
| Eggs, soft boiled (7-8 minutes) | 10 each | |
| Cheese curds | 20 oz. | |
| Bacon, strips, cooked | 20 each | |
| Onions, crispy fried, prepared | 5 oz. | |
| Blue cheese dressing, prepared | 30 fl. oz. |
Preparation Instructions:
- Step 1
- Preheat oven to 375°F.
- Step 2
- Place broccoli on a sheet pan. Spray with oil and season with salt and pepper. Roast at 375°F until slightly charred, about 12-15 minutes. Remove from oven and allow to cool. Transfer to a container and refrigerate for service.
- Step 3
- In a saucepan, combine apple cider vinegar, water and brown sugar. Bring to a simmer, add peppers and onions. Return to a simmer, and remove from heat. Allow to cool down. Transfer to a container and refrigerate for service.
- Step 4
- For each serving; on a chilled plate arrange 6 oz. charred broccoli in the center. In a circular pattern around the outside, add 3 oz. drained, pickled roasted peppers and onions, 2 oz. turkey slices, 2 oz. cheese curds, and 2 strips of bacon torn into bite pieces. Cut a soft-boiled egg in half and arrange on the salad along with 1/2 oz. crispy onions. Serve with 3 fl. oz. blue cheese dressing.
