I have to admit, I’m really not a salad person.
I find it hard to understand people who eat salad for meals. I’m all like “but what are you having WITH the salad.”
For me, salad belongs on the side of my plate, cause it’s a side, not a main.
Frankly, salad really needs to learn its place.
I also find it hard to believe how much restaurants are charging for salads these days. Seriously! You’re looking at an average of $12-$16 for a main dish salad at a restaurant. Even take out salads from fast food restaurants are pushing 10 bucks. What the?
If you want to eat salad (but why?), making it at home is a no brainer. The ingredients are super inexpensive, especially if you get them from your local fruit and veggie market. Not to mention, you could toss one together (heh) in about 10 minutes or less.
All salad bashing and puns aside, I really like salads like this one. It’s all about the toppings, baby.
Even if I only eat the fun stuff and leave the lettuce behind.
Enjoy, everyone! As usual, please comment below if you have an idea for something you would like to see on an upcoming edition of Take Out Fake Out.
Ridiculous Chef’s Salad:
Total time: 25 minutes
Total time where you’re actually doing things: 25 minutes
What you need:
- 4 eggs
- 4 slices of thick cut bacon
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp yellow mustard
- 1/4 cup lemon juice
- 1 tsp honey
- 1 tsp salt
- 1 tsp pepper
- 1 romaine heart, washed, dried and chopped into bite size pieces
- 1/2 orange pepper, sliced thinly
- 1/2 red pepper, sliced thinly
- 1 tomato, cut into wedges
- 1 avocado, sliced
- 1/2 small red onion, sliced thinly
- 1/2 cup grated cheddar
Begin by putting the eggs into a small pot with a lid. Heat over high heat til’ boiling and then remove from heat, cover and let sit for 15 minutes.
In the meantime, cook the bacon in a pan over medium high heat, until cooked and getting crisp. Remove to some paper towels to cool.
In a small bowl, mix together the dressing by adding the mayo, sour cream, mustard, lemon juice, honey, salt and pepper. Whisk until totally combined, set aside for a moment.
Divide the lettuce onto two plates. Add half of the peppers, tomatoes, avocado and red onion to each plate, making sure they look pretty and all that stuff.
Once the eggs are cooked, run them under cold water to cool them off. Peel them all and slice each egg in half.
Add 4 egg halves to each salad, a sprinkle of cheddar and crumble the cooked bacon on top. Drizzle on the homemade dressing to your liking and chow down!