Prep 25 mins
Cook 20 mins
Sara Moulton's kid friendly chef salad is really a charming way to get your child involved and possibly ready to eat a salad.
- 1⁄2 cup cherry tomatoes
- 1 large carrot
- 1 medium cucumber
- 1 head romaine lettuce
- 1 red peppers or 1 green pepper
- 2 slices whole wheat bread
- 6 tablespoons sour cream
- 2 -4 eggs
- 2 tablespoons butter
- 1 teaspoon white vinegar
- 1 tablespoon parsley flakes
- 6 tablespoons milk
- 1 teaspoon dill
- 3⁄4 teaspoon garlic powder
- 1⁄4 lb cured swiss chard
- 1⁄2 lb cubed cooked ham or 1⁄2 lb chicken breast
- salt & pepper
- Begin by making the toppings for this chef’s salad.
- For hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water.
- Boil for 1 minute, then turn off the heat.
- Cover and let sit for 15 minutes in the hot water.
- Next, drain the hot water and run cold water over the eggs.
- Roll each egg gently to crack the shells, then peel.
- Rinse well, then slice into 4 wedges.
- TIP: For easy peeling, work under a running tap or in a bowl of water.
- For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each.
- In a small microwave-safe bowl, melt the butter on high (about 40 seconds).
- Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes.
- Arrange the cubes in a single layer on a baking sheet or toaster oven tray.
- Broil for 1 to 2 minutes, checking frequently to prevent burning.
- Turn and brown the other side.
- Transfer to a paper towel to drain and cool.
- TIP: For fun, cut the bread into shapes using miniature cookie cutters.
- For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl.
- Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper.
- Chill for at least 30 minutes while preparing the remaining salad ingredients.
- TIP: Ask your child to taste the dressing to see if it needs more salt or pepper.
- Explain that salt helps make the flavor sharper and pepper gives it a bite.
- Whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add.
- To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard.
- Break the leaves off and wash in cold water.
- Place in a salad spinner and spin until dry (or pat dry with paper towels).
- Break the leaves into bite-size pieces and place in a large salad bowl.
- TIP: Explain to your kids where the first salad came from.
- Nearly 4,000 years ago, Romans put salt on lettuce and called the new dish herba salata, or salted greens.
- Now the chef is ready to prepare the vegetables.
- Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter.
- Wash the tomatoes and remove the stems.
- Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing.
- TIP: For a fun summer dinner, set up all the ingredients salad-bar style on a picnic table.
- Next, hand everyone a plate and let them assemble their own salad.
- Parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair.
- Pour the dressing over the salad or serve on the side for dipping.