The Briny Lemon: Grilled Chef’s Salads with Crispy Cheese Rounds

Chef’s salads are hearty, yet not too heavy, depending, of course, on what you put in them. For this recipe, I pan-grilled lean turkey cutlets, then gave the already-cooked ham a quick sear in the pan too, so that both meats provided a little smoky flavor to the salad. Fresh vegetables and mild Swiss cheese round it out, along with a simple, light vinaigrette.

Traditional chef’s salads often include two types of cheese—Swiss and cheddar are common fare. For a little kick, turn the cheddar (or cheddar-jack mix) into crispy little rounds to sit atop the meat and vegetables. They couldn’t be easier to make: divide shredded cheese into one-tablespoon mounds on a parchment-paper-lined pan, bake about five minutes, and let cool. Done. Fun, pretty, and tasty.

Note: I requested a three-ounce chunk of baby Swiss cheese at a cheese shop, so that I could dice it into small cubes. If you have Swiss slices instead, simply cut them into short, thin strips.

Baby Swiss Chunk

Serves 2

Ingredients

For the Vinaigrette

1 small garlic clove, finely chopped
2 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp crushed, dried oregano
2 tbsp extra virgin olive oil
sea salt
freshly ground black pepper

For the Salad

6 tbsp shredded cheddar or cheddar-jack mix
olive oil, for brushing
1/3 lb turkey breast cutlets
sea salt
freshly ground black pepper
1/3 lb fully cooked smoked ham slice, about 1/2-inch thick
5 cups torn or coarsely chopped escarole (or romaine)
8 thin slices seedless cucumber
8 grape tomatoes, cut lengthwise in half
2 small hard-boiled eggs, cut lengthwise in half
3 oz Swiss cheese, diced
2 tbsp thinly sliced red onion

Salad Toppings

Preparation

For the Vinaigrette

Combine the garlic, vinegar, mustard, and oregano in a small bowl. Gradually whisk in the oil. Season with salt and pepper.

Red Wine-Dijon Vinaigrette

For the Salad

Preheat the oven to 375° F. Line a shallow baking ban with parchment paper.
Divide the shredded cheese into 6 small mounds on the paper, flattening slightly into about 1-inch-diameter disks. Bake until bubbly and beginning to brown, 4-5 minutes.
Remove from the oven and transfer the cheese rounds on the paper to a cooling rack. They'll turn crispy as they cool.

Cheese Ready to Bake

Baked Cheese Rounds

Heat a grill-pan over medium-high heat and brush with olive oil. Season the turkey cutlets with salt and pepper and grill until lightly charred and just cooked through, 3-4 minutes per side, depending on thickness. Remove to a cutting board.
Brush the pan with a little more oil and grill the ham until lightly charred, 2-3 minutes per side. Remove to the cutting board with the turkey. Allow the meats to cool completely, then cut into thin slices.