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Layered Chef's Salad

This recipe comes from The Silver Palate Goodtimes Cookbook. This salad and dressing should be made 6-24 hours before serving and should be arranged in a large glass bowl with straight sides to show off all the layers. I made it for a friend's daughter's high school graduation party. It got a lot of raves!





List of Ingredients



• 3 cups mixed torn greens
  
• 4 scallions, sliced
  
• 3 ripe tomatoes, seeded and sliced (I used sherry tomatoes cut in half)
  
• 4 sun-dried tomatoes (packed in oil), drained and chopped
  
• 1 cup fresh basil leaves
  
• 12 oz. smoked mozzarella cheese
  
• freshly ground black pepper, to taste
  
• 1 cup alfalfa sprouts
  
• 1 medium red onion, sliced
  
• 1/2 cup Nisoise olives, pitted
  
• 4 hard cooked eggs, peeled and diced
  
• 8 oz. smoked turkey breast, julienned
  
• 1 sweet red pepper, cored, seeded, and cut into rings
  
• 1 jar (6 oz.) marinated artichoke hearts, drained and sliced
  
• 1 lb. asparagus spears or broccoli florets, blanched
  
• Tuna Mayonnaise (recipe follows)
  






Instructions



1. Toss the greens with 2 of the diced scallions in a large glass bowl. Top with the fresh tomatoes and then with the sun-dried tomatoes. Sprinkle half of the basil over the tomatoes.
   
2. Thinly slice 8 oz. of the mozzarella and arrange on the basil layer. Sprinkle with freshly ground black pepper to taste. Dice the remaining 4 oz. of mozzarella and set aside.
   
3. Top the sliced cheese with separate layers of alfalfa sprouts, onion, and half the olives.
   
4. Dice the eggs and spoon on top.
   
5. Place the julienned turkey over the eggs. Then add the red pepper and add more torn greens. Layer artichoke hearts on top of the greens.
   
6. Top with remaining basil leaves, sprinkle with more ground pepper, and add the reserved diced mozzarella. Make a final layer of the asparagus, arranged in a spoke pattern, or the broccoli florets.
   
7. Make the tuna mayonnaise.
   
   
8. Spread a thick layer of the tuna mayonnaise on top of the salad. Garnish with the remaining olives.
   
9. Cover with plastic wrap and refrigerate 6 to 24 hours.
   
10. Use 2 large salad spoons to get down through all the layers to serve the salad.