Chef's Salad: Ham, Cheese, and Tender Greens
Lemon and olive oil dressing.
I am so happy it is the weekend. This last week was a bit overwhelming in terms of after work activities. It seemed like there was an event or meeting almost every night. So it goes when you're having fun.
On Tuesday night I had about a half hour between getting home from work and running out the door to an Alleycat Acres meeting. In an effort to be both healthy and quick, I whipped up this chef's salad recipe from Patricia Wells' new book Salad as a Meal. I brought my dinner to the meeting with me, which I later regretted because it made everyone else drooly and jealous.
I used some of the seasons first greens, which I got at the Ballard farmer's market last Sunday. I added procuitto, and cantal cheese. Ms. Wells' recommends using a comte cheese, which I imagine would have been better, but I used what I had on hand. I also added a hard cooked egg because I have a bit of an egg obsession going on right now. I don't know why, but I find myself eating a lot of eggs these days. I'm going with it.