Updated Chef Salad

This chef’s salad is a fresh approach to the one I remember from years ago. I like it best with the Lemon Poppyseed Dressing.

• 1/4 lb. thinly sliced roasted turkey breast
• 1/4 lb. thinly sliced smoked ham, such as Black Forest
• 1/4 lb. thinly sliced dry sausage, such as spicy soppressata or peppered cervelat
• 10 cups lightly packed mixed greens (I like to-use a mesclun mix)
• 2 cups cherry tomatoes, halved (or quartered-if large)
• 6 oz. small fresh mozzarella balls (called-ciliegini or bocconcini) or whole fresh mozzarella, cut into 1/2-inch cubes
• 1 roasted red pepper, peeled, seeded, and thinly sliced
• 12 niçoise or other good-quality black olives,-pitted
• 2 hard-cooked eggs, peeled and quartered lengthwise
• 1 recipe Garlic Croutons (optional)
• Kosher salt and freshly ground black pepper to taste
• 1/3 cup minced fresh herbs (I like a mix of parsley, mint, and chives)
• 1 cup Lemon Poppyseed Dressing, Balsamic Vinaigrette, or Creamy Black Pepper Dressing

Stack the turkey slices and cut them into 3/4-inch strips; repeat with the ham and the dry sausage. Toss to combine thoroughly. Put the salad greens in a large, shallow bowl. Arrange the tomatoes, mozzarella, roasted red pepper, olives, egg wedges, and croutons (if using) over the greens. Scatter the meats on top. Sprinkle the salad with salt and a few generous grinds of pepper. Drizzle with 1/2 cup of the dressing and sprinkle with the herbs. At the table, toss and serve the salad and pass with the remaining dressing.