Chef R's Big Salad

You wouldn't know it from the recipes I post (or eat), but I'm moderately lactose intolerant. I figure it's moderate because small amounts of dairy products don't have a major effect. But cream sauces pretty much kill me for the night. I think all of this is related to having IBD, which, during flare ups, makes any type of eating very difficult. Why do I mention this? As I type, I'm sitting next to a bottle of Tums (Gaviscon, which works better, is expired) paying for the consequences of today's post. Not to turn you off of it - because believe me, it tasted awesome while eating it. But, if you've got a sensitive stomach, this might not be a good recipe for you.

I'll call this recipe "Chef R's Big Salad" because R has been requesting a salad like this for about three years now. I'm thinking it's just another sign that we watch too much Seinfeld:



DRESSING (original recipe found here):
3 Tablespoons mayonnaise
1/4 cup olive oil
1 1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 Tablespoon fresh parsley, chopped
1 Tablespoon scallions, thinly sliced
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard powder
2 garlic cloves, minced
juice of 1 lemon

In a jar or cruet, mix the mayonnaise, oil, sugar, pepper, parsley, scallions, mustard, garlic and lemon juice. Shake or whisk until emulsified.






In the salad, for vegetables, I included lettuce, tomato, cucumber and greenpepper:



To the vegetables, I added about 75-100 grams (each) of roast beef, ham and turkey. I also cut up some marble cheese, two hard-boiled eggs and garnished with parsley. Here are some pictures of the final product: