Saturday night was our Ratatouille dinner and a movie night. Victoria made these Chef's Salad.
2 to 4 eggs
2 slices whole wheat bread
2 tbs butter
3/4 tsp garlic powder
1 head romaine lettuce
1 large carrot
1 medium size cumber
1 red or green pepper
1/2 pound cubed ham or cooked chicken breast
1/4 pound cubed Swiss Cheese
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 shell, then peel. Rinse well, then slice into four wedges. For easy peeling, work under a running tap or in a bowl of water.
For garlic croutons, cut two slices of whole wheat bread into sixteen 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 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 on the other side. Transfer to a paper towel to drain and cool.
To prepare the lettuce, cut 1 1/2 inches off the stem end of the romaine head and discard. Break the leave 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 sized pieces and place in a large salad bowl.
To prepare the vegetables, peel and grate the carrot; wash, peel and slice the cucumber; and wash and cut the pepper into strip with a knife or into shapes with a mini cookie cutter. Place the ham or chicken, cheese croutons and hard boiled eggs in bowls and serve with dressing.
Next, hand everyone a plate and let them assemble their own salad. Pour salad dressing over the salad or serve it on the side for dipping.
Recipe came from Victoria's cookbook, Ratatouille What's Cooking?