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'Everything but the kitchen sink' salad

Recipe by:Chef Richard Slusarz, Grand Hyatt San Francisco


  • Salad
    2 to 3 heads romaine lettuce, finely chopped
    1 cup halved cherry tomatoes
    1 avocado, pitted, peeled and diced
    1 cucumber, peeled, seeded and diced
    1 red pepper, seeded and diced
    1/2 small red onion, diced
    1/4 cup sliced pitted black olives (any kind)
    1/4 to 1/2 cup cubed cheese, such as Parmesan, cheddar, Swiss or mozzarella
    1 1/2 cups thinly sliced and chopped salami
    Salt and pepper, to taste
  • Basic vinaigrette salad dressing
    1 cup white, cider or wine vinegar (not balsamic)
    Salt and pepper, to taste
    1 tbsp. Dijon mustard (optional)
    1 1/2 cups extra virgin olive oil
    1 clove garlic, minced (optional)
    2 tbsp. fresh herbs (optional)


For the salad: Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.

For the vinaigrette: When making a vinaigrette, always start with vinegar and salt first. If you are using mustard, add that next. Slowly whisk in oil. Finally, add garlic and/or herbs. Taste and season with salt and pepper.

Serves 4 to 6

Califonia Bountiful