clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Chef Salad

The Hirshon Chef Salad

  • Author: The Generalissimo


Units Scale
  • 3/4 head Iceberg lettuce (don’t use the core)
  • 1/4 head Boston lettuce (outer leaves)
  • 4 ounces thick-sliced Black Forest ham, julienne cut
  • 4 ounces cooked thick-sliced duck breast, julienne cut (substitute chicken, if you must, but the duck is much tastier)
  • 4 ounces cooked thick-sliced turkey breast, julienne cut
  • 4 ounces cooked thick-sliced roast beef, julienne cut
  • 4 ounces thick-sliced Horseradish Cheddar Cheese, julienne cut
  • 4 ounces thick-sliced Swiss Cheese, julienne cut
  • 4 ounces thick-sliced Provolone Cheese, julienne cut
  • 4 hard boiled eggs, sliced in quarters
  • 12 cherry tomatoes, halved
  • 1/2 English cucumber, halved lengthwise, seeds removed and very thinly sliced
  • 1/2 cup California sliced pitted black olives
  • Avocado Slices
  • 8 anchovy fillets (Ortiz brand strongly preferred) (optional)
  • Snipped Chives
  • 16 ounces salad dressing (your choice, but I personally can’t imagine anything other than the Hirshon Thousand Island Dressing)


  1. In 4 large salad bowls, divide the lettuce.
  2. Add 1-ounce each of ham, duck (or chicken, if using), turkey, roast beef, cheddar cheese, Swiss cheese, and Provolone. Place the quarters of hard-boiled egg around each salad bowl.
  3. Garnish with the black olives, 2 anchovies per bowl (if using), cucumber, tomatoes, chives and avocado slices. Allow those enjoying the Chef’s Salad to add their choice of salad dressings, as long as it’s Thousand Island.