Chef’s Salad with American French Dressing

Truly in a hurry but want something not only good, but good for you? Dust off this old classic Chef’s Salad from Saveur magazine that details a more elegant version than the one dummied down by any eatery that could slap together some lettuce and cold cuts on a plate. Notice the variety of greens that offer different flavors and textures and add complexity to the salad. The variety of meat and the way it is sliced or julienned also serves to take it up a notch.

However, when it comes to selecting wine, the salad dressing is the driver. In this case we’ve got a freshly made American French dressing -- a mouth filling combination of sweet and creamy with little bursts of tangy flavors. A medium-bodied Chardonnay from California or Chile with its creamy texture will pair with the creaminess of the dressing, cut through the saltiness in the meat and add a refreshing element to the plate. To discover the “original” Chef’s Salad, please visit www.saveur.com.

--Felicia M. Sherbert