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Modern Chef's Salad

Modern Chef Salad Recipe
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.
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