Deconstructing, Reconstructing, and Reviving this Classic
Chef’s Salad used to be a popular main-course choice for people who wanted to “eat light.” Particularly from the 1950s into the 70s, it was a go-to among “ladies who lunch.” Then people realized how much fat and sodium were in the cheese and cold cuts that typically garnish it — and the salad promptly fell out of favor.
Too bad. Yes, Chef’s Salad has a fairly high caloric count, but then it’s supposed to be a main course. Really a meal in itself.
It’s also exceptionally tasty and easy to make. So why not toss one together now?
