Chef salad
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| Alternative names | Chef's salad |
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| Type | Salad |
| Main ingredients | Hard-boiled eggs, tomatoes, cucumbers, cheese |
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Chef salad (or chef's salad) is an American salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings are used with this salad.
Food historians do not agree on the history and composition of chef salad, much less who assembled the first one. Some trace this salad's roots to Salmagundi, a popular meat and salad dish originating in 17th century England and popular in colonial America. Others contend chef's salad is a product of early twentieth century, originating in either New York or California. The person most often connected with the history of this salad is Louis Diat, chef of the Ritz-Carlton in New York City during the 1940s. While food historians acknowledge his recipe, they do not appear to be convinced he originated the dish, which is more popularly attributed to either chef Victor Seydoux at the Hotel Buffalo, a Statler Hotel in Buffalo, New York or chef Jacques Roser at the Hotel Pennsylvania in New York City. Roser worked in various culinary positions in Paris before being invited to become head chef at the prestigious 1920s Hotel Pennsylvania, where he worked for over fifteen years. Seydoux first learned his craft in Montreux, Switzerland, and continued his studies in France and England before coming to work in the United States.
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Wikipedia