Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 quart mixed salad greens
1 (12 oz.) can smoked tongue, corned beef or ham.
1/2 lb thinly sliced Swiss cheese
1 - Tear greens into small pieces in chilled salad bowl.
2 - Slice meat.
3 - Cut in narrow strips.
4 - Cut cheese in same size strips.
5 - Arrange meat and cheese on top of greens.
6 - Add French dressing, toss, and serve.
Makes 3 to 4 servings.
As with the Caesar salad, many variatiolns on Chef's Salad have de-
veloped in different restaurants. Most men prefer this salad made with
garlic-flavored French dressing. Chilled cooked peas, asparagus, or
other vegetables are sometimes added. The bowl may be garnished
with sliced radishes and deviled eggs. This salad has become a popular
one-dish luncheon for businessmen who are watching their waistlines.
Garlic croutons make a good addition to this bowl. (I usually have
a store on hand, kept in covered glass jar, Or I julienne what-
ever leftover roast may be in the refrigerator--lamb, chicken, ham.
Both croutons and meat slivers add flavor and food value to the bowl.