Monte Cristo Salad



Serves: 4


  • 4 eggs
  • 3 tbsp. olive oil
  • 2 large shallots sliced thin
  • 2 tablespoons apple cider vinegar such as Bragg
  • 2 tbsp. maple syrup
  • 1 tablespoon Dijon mustard
  • 8-10 cups romaine lettuce, rinsed and torn into bite size pieces
  • Salt and pepper
  • 1/2 pound smoked turkey cut into 1/2-inch strips
  • 1/2 pound Black Forest ham cut into 1/2-inch strips
  • 1/2 pound sliced Emmentaler Swiss cut into 1/2-inch strips
  • few scallions whites and green tops thinly sliced on the diagonal, and bread-and-butter pickles, for garnish


  1. In a small saucepan, add 2 cups water and a tablespoon of salt. Heat over medium heat until just starting to boil. Add the eggs using a spoon to place in the water. Let cook for 10 minutes, then turn off the heat but leave the pan on the burner and cover with a lid. Let stand for at least 20 minutes or until you are ready to peel the eggs. This method results in the easiest peeling for hard boiled eggs.
  2. In a small skillet, heat the olive oil over medium heat. Add the shallots and let them slowly fry until they become crisp. Remove with slotted spoon and let drain on a paper towel.
  3. Remove the pan from the heat and whisk in the vinegar, maple syrup and Dijon mustard. Season with salt and pepper.
  4. Assemble the salad on plates starting with the lettuce and finishing with the eggs. Reserve the fried shallots to top the salad after drizzling the dressing.
  5. Dress each salad and top with the fried shallots.



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