Updated Classic: Chef's Salad

After several days of serious eating, a salad is just the thing (especially if followed by more fudge). Here’s a fresh, easy update to the classic chef’s salad. The radishes provide bite and crunch, the eggs are cooked until just set, and the tender-crisp green beans are an unexpected addition (use haricot vert if your store has them; otherwise regular beans work just great). Add homemade croutons for extra deliciousness.

This salad is made for variations. Sometimes I add roasted or grilled chicken, boiled potato slices, avocado, or even a little bacon. Switch the croutons for nuts or try feta in place of the Parmesan.

Ingredients
1 head butter or bibb lettuce, torn into medium pieces
4-5 radishes, thinly sliced
½ lb green beans, trimmed
2-3 green onions, thinly sliced
4 eggs
½ cup shaved parmesan cheese
Homemade croutons, optional

Honey-dijon vinaigrette (or your favorite dressing)

Directions
Bring a large pot of salted water to a boil. Add the green beans and cook for 1 minute. Drain and rinse with cold water until beans are cool.

Meanwhile, put the eggs in small pot and cover with water. Bring to boil. Once at a boil, cook for 7 minutes. Rinse under cold water until cool. Then peel under cool water and slice in half.

Arrange lettuce leaves on plates. Top with radishes, green beans, green onions, eggs, and cheese. Add croutons, if using. Drizzle with dressing.

Serves 4.