The weather is sizzling, the temps are in triple digest and the humidity is unbearable. The thought of cooking or just turning on the  stove is nauseating. What you need is a delicious and cooling salad. Well, I think my version of Chef’s Salad fits the bill. Chef’s salad is an American salad that includes hard-boiled eggs, meat, cheese, vegetables and tossed lettuce. In my version I use spinach, tomatoes and mushrooms, as well as cheese and ham. For the dressing I mix olive oil, lemon juice, garlic powder, salt and pepper. That’s it. Nothing is cooked. No slaving over the stove on a hot, insufferable day. It’s the perfect antidote for the hot weather blues.

Note that for this recipe you can use any variety of mushrooms you like. I prefer white burton mushroom, cremini or shitake But other varieties such as Portobello and oyster mushrooms are excellent

This salad goes great with a crusty loaf of bread and a light white wine such as Sauvignon Blank, Pinot Grigio or Riesling. Still, it’s your choice. You could have a cold ale or beer with it and forego the wine, if that’s your preference.

CHEF’S SALAD

Ingredients:

½ cup olive oil
¼ cup lemon juice
¼ teaspoon garlic powder
½ teaspoon sugar
½  teaspoon salt
1/8 teaspoon ground back pepper
2 large bunches pound spinach, about 1 pound
1 (7 or9 oz.) package uncured ham sliced lunch meat, cut into slices about ¼-inch thick, and then cut in half
1 cup sliced Gouda or Cheddar cheese
1 pound mushrooms, washed and sliced
3 hard boiled eggs, quartered
2 medium sized tomatoes, washed and cut into quarters

Instructions:

  1. In a small bowl or cruet, mix the olive oil, lemon juice, garlic powder, sugar, salt and pepper
  2. Cut off the thick stems of the spinach and discard, Rinse spinach leaves under cold running pat and pat dry with paper towels, or use a salad spinner if you have one.
  3.  Line  a large salad bowl with the spinach leaves. Layer ham, cheese and mushroom slices over spinach. Garnish with eggs and tomatoes.
  4.  Pour dressing over salad and serve.
    Yield; 6 servings.