The BBC Good Food logo
Speedy chef's salad

Speedy chef's salad

By
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An impressive salad that's a meal in itself

Nutrition: per serving
NutrientUnit
kcal329
fat17g
saturates3.9g
carbs24g
sugars4.7g
fibre2.8g
protein19g
salt2.59g
Advertisement

Ingredients

  • 4 eggs
  • 140g pack ham , torn into strips
  • 150g pack mixed salad leaves
  • 250g pack cherry tomato , halved
  • handful mushrooms , sliced
  • 4 slices ciabatta
  • 1 garlic clove , cut in half
  • 50g sundried tomato , finely chopped
  • 3 tbsp ready-made salad dressing

Method

  • STEP 1

    Boil eggs for 8 mins, then cool, peel and cut into wedges. Mix ham with salad, cherry tomatoes and mushrooms. Toast ciabatta. When cool, rub with the cut side of garlic, then cut into large croutons. Mix sun-dried tomatoes with dressing. Toss everything together and top with the eggs and seasoning.

RECIPE TIPS
MAKING AHEAD

No one likes a soggy salad, so keep undressed salad and dressing separate in the fridge, then toss together just before eating. Croutons keep their crunch best covered and at room temperature.

Recipe from Good Food magazine, April 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content