Chef's Garden Salad with Herb Cider Vinaigrette

An updated version of the classic, this Chef's Garden Salad with Herb Cider Vinaigrette features the very best of the season's fresh produce.
Total Time 10 minutes
Servings 4 servings


  • 5 cups mixed greens
  • 1 cup arugala
  • 1 large carrot
  • 2 tablespoons chive blossoms when available
  • 1 medium avocado
  • 1 cup raw almonds
  • 3-4 medium radishes sliced
  • 1/4 cup parmesan shredded
  • 1 cup sliced ham fried and cooled ham steaks or deli ham
  • 3 large eggs hardboiled

herb cider vinaigrette

  • 1 clove garlic
  • 2/3 cup fresh basil leaves
  • 1/4 cup flat leaf parsley
  • 3 tablespoons chives minced
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/2 cup extra virgin olive oil


  • Prepare salad ingredients - tear lettuce into bite size pieces. Slice carrot into ribbons with a vegetable peeler, peel and slice avocado and cut radishes.
  • Arrange salad ingredients on a large platter.  
  • Top with dressing and serve.

herb cider vinaigrette

  • Chop garlic, slice basil into ribbons and chop herbs. 
  • Add garlic to a small jar with salt and vinegar, add herbs and olive oil. 
  • Shake until combined.
  • For a smoother dressing, add all ingredients (except olive oil) to food processor or blender and pulse until smooth. Then, slowly add olive oil until combined.


Salad can be prepared ahead of time and covered and chilled. When ready to serve, add cheese, almonds, avocado and top with dressing. 
Dressing keeps for a week or more in the refrigerator. The olive oil will form a lump when chilled, simply remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.