Chef’s Salad with Canadian Touch

The chef’s salad is a North American classic — hearty, practical, and adaptable. In Canada, it grew popular in the mid-20th century, showing up in diners, roadhouses, and family kitchens as a “meal in a bowl.” Always shaped by what was on hand, it often featured farm eggs, garden lettuce, sharp Canadian cheddar, or smoked bacon. More than a recipe, it reflects Canada’s thrifty, seasonal way of cooking — turning leftovers and fresh produce into something complete and satisfying.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

• 6 cups mixed salad greens

• 3 hard-boiled eggs, quartered

• 150 g (5 oz) cooked ham or bacon, chopped

• 1 cup cheddar or Swiss cheese, cubed or shredded

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• 1 cup croutons

• Salt & freshly ground black pepper

For the Dressing

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt & pepper, to taste

Method

• Prepare the dressing: whisk olive oil, lemon juice, Dijon, salt, and pepper in a small bowl until emulsified.

• In a large serving bowl or platter, arrange the greens.

• Layer on eggs, ham or bacon, cheese, tomatoes, avocado, and croutons.

• Drizzle with dressing just before serving and toss lightly if desired.

Variations

• Canadian Touch – Use sharp Ontario or Quebec cheddar, farm-fresh eggs, or smoked bacon for a distinctly local flavour.

• Holiday Leftovers – Swap in roast turkey or chicken after the holidays for a hearty seasonal twist.

• Sweet Crunch – Add maple-candied pecans or walnuts to balance the savoury flavours.