Anything BUT... Emeril Lagasse

Here is how I make my chef salad: Iceberg and Romaine lettuce Tomatoes Cucumbers Purple Onions Shredded Carrots Monterrey Jack and Cheddar Cheese Bacon or Ham Boiled Egg Whites

6 carrots 8 radishes 1 lb. piece ham 1 head romaine 1 small head radicchio 1 small head frisée 3-ounce sunflower sprouts 15 oz. can chick-peas 1 red onion 1 tsp salt For dressing 1 garlic clove 2/3 cup packed fresh basil leaves 1/4 cup packed fresh flat-leafed parsley leaves 3 TBS mixed fresh herbs such as thyme, rosemary, and marjoram 3 TBS white-wine vinegar 1/2 tsp salt 1/2 cup olive oil 1/3 lb. Parmigiano-Reggiano 3/4 lb. cherry tomatoes Shred carrots and thinly slice radishes. Cut ham into thin strips. Tear lettuces into bite-size pieces and in a bowl toss with sprouts. In a colander rinse and drain chick-peas. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered. Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion. Let onion stand at least 15 minutes and up to 1 hour. Make dressing:Chop garlic. In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended. Dressing may be made 1 hour ahead and chilled, covered. With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Drain onion and pat dry. Halve tomatoes. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

gotta have home grown tomatos