Name: Chef Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: ½ cup mayonnaise; ⅓ cup buttermilk; 2 tablespoon sour cream; 1 teaspoon dried dill; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 tablespoon fresh chives (chopped); ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 4 large eggs; 8 cup romaine lettuce (chopped); 6 ounce sliced deli ham (cut into strips); 6 ounce sliced deli turkey (cut into strips); 4 ounce Swiss cheese (cut into strips); 4 ounce sharp cheddar cheese (cut into strips); 1 cup cherry tomatoes (halved); ½ English cucumber (sliced); ¼ red onion (thinly sliced)

Instructions

Make the ranch
Make the ranch:
Whisk ½ cup mayonnaise, ⅓ cup buttermilk, 2 tablespoons sour cream, 1 teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon chives, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Refrigerate until serving.
Hard-boil the eggs
Hard-boil the eggs:
Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Turn off the heat, cover, and let sit for 12 minutes. Cool in ice water, peel, and quarter.
Assemble
Assemble:
Divide 8 cups chopped romaine among 4 large bowls. Arrange the ham and turkey strips, Swiss and cheddar strips, egg quarters, 1 cup cherry tomatoes, sliced cucumber, and red onion on top.
Serve
Serve:
Serve the chef salad with the homemade ranch dressing on the side.

Tips

Ask the deli for thick-sliced ham and turkey so the strips have a meatier bite. The ranch tastes even better after 30 minutes in the refrigerator, so make it first. Thousand Island and honey mustard are classic dressing alternatives for chef salad.