Chef Salad with Crusty Bread and Ranch Dressing

Steps

Every amount is written into the step where you use it.

Classic Chef Salad

1. Place the 4 large eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat; once boiling, cover, remove from heat, and let stand 12 minutes. 15 min
2. Transfer the eggs to an ice bath and let cool for 5 minutes, then peel and quarter them. 5 min
3. Chop the 2 heads of romaine into bite-sized pieces and thinly shred the ½ head of iceberg lettuce, then combine both in a large wide salad bowl. 5 min
4. Slice the 8 oz deli turkey breast and 8 oz deli ham into thin strips, cut the 4 oz sharp cheddar into thin strips or cubes, halve the 1 cup cherry tomatoes, thinly slice the cucumber and ½ red onion, and slice the ½ cup black olives. 8 min
5. Arrange the turkey, ham, cheddar, quartered eggs, cherry tomatoes, cucumber, red onion, and black olives in neat rows or sections over the lettuce bed. 4 min
6. Season the assembled salad with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and serve immediately with ranch dressing on the side.

Homemade Ranch Dressingsauce

1. Finely chop 1 tablespoon fresh dill and 1 tablespoon fresh chives. 3 min
2. Whisk together ½ cup mayonnaise, ¼ cup sour cream, and ¼ cup buttermilk in a medium bowl until smooth. 2 min
3. Stir in the dill, chives, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon white wine vinegar, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until fully combined. 2 min
4. Taste and adjust seasoning, then refrigerate the dressing until ready to serve. 5 min

Warm Crusty Breadbase

1. Preheat the oven to 375°F. 8 min
2. Slice the baguette on the bias into 12 pieces and arrange them in a single layer on a baking sheet. 3 min
3. Bake the sliced baguette for 8 minutes until the crust is warm and crisp on the outside but still soft within. 8 min
4. Transfer the warm bread to a serving basket and serve with the 2 tablespoons softened unsalted butter on the side, if using.