Everyone has had a regular chef’s salad at least once before or is at least familiar with it. In culinary class, I got the chance to learn how to make a Fine Dining version with a Dijon Mustard Vinaigrette.

Cooking Utensils

• Large Bowl
• Whisk
• Sauté Pan
• Cutting Board
• Chef Knife
• Rubber Spatula
• Container With Water and Ice
• Pot
• Plate

How To Make Dijon Mustard Vinaigrette

Making a vinaigrette is quite simple. All you need is 1 cup of white vinegar, 3 cups of vegetable oil, and whatever flavorings you want to add to it.

You first want to whisk together the vinegar and oil. Once that is complete you will add the mustard. I started out with 1 tablespoon. The amount of mustard depends on the consistency you want. The more you add the thicker the dressing will become.

I added a few teaspoons of sugar to my dressing to balance out the tartness of the vinegar. The amount of sugar will depend on your taste preference.

Once you have the vinaigrette made you will want to chill it while making the rest of the salad.

Building The Fine Dining Plate

Once you have everything complete you will be able to build the perfect fine dining plate. You will want to place the chopped lettuce in the corner of the plate. Topping it with the blue cheese, bacon, and sunflower seeds.

Once you have that done you then want to lay half of the boiled egg to the side of it. On the other side, you can place slices of the turkey.

To add height to your plate you can stand up slices of avocado overlapping each other, and then prop-up the cherry tomato slices against them.

I chose to use only half an avocado since it’s fine dining you don’t need a lot. 

After that, you are ready to place the dressing. Instead of just covering the salad in dressing you can put dollops of the dressing on the plate and slice a spoon across it. Giving it a nice tail.

Yield: 1

Chef's Salad With Dijon Mustard Vinaigrette

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• Lettuce
• Hard Boiled Egg
• Roasted Turkey
• Bacon
• Sunflower seeds
• Avocado (I only used half of one)
• Cherry Tomatoes
• Blue Cheese
• Dijon Mustard
• Sugar
• White Wine Vinegar
• Vegetable Oil

Instructions

1. While your egg is boiling, slice the avocado, and half the cherry tomatoes.

2. Wash and dry your lettuce.

3. After your egg is cooked and cooling in an ice bath you will want to dice up your bacon and cook it.

4. Build your salad.