By Memorial Day weekend. A holiday I observe with weight because Clay served and Earl went into the mines, which was its own service. Made burgers Saturday — half-pound patties, salt and pepper only, American cheese because American cheese on a burger is correct and arguing otherwise is a hobby for people without real problems. Connie made her mustard potato salad, different from Betty's mayo-based version. We eat both. Both are right. A marriage is two potato salads.
Monday I drove to the veterans' section of Lexington Cemetery — rows of small flags rippling, and I walked the rows reading names and thinking about Clay. Clay didn't come. He doesn't do Memorial Day, not yet, because Memorial Day is when America remembers and Clay hasn't figured out how to stop remembering long enough to start again. I don't push it.
Garden growing. Tomatoes have first flowers — small yellow stars that will become fruit that will become supper. The peppers are slower, still deciding if they trust Kentucky enough to commit. I understand the hesitation.
Earl Thomas is six weeks old. He smiled this week — Travis sent a video. A smile that could be gas or joy. Travis believes it's joy and I believe Travis because new fathers need to believe in smiles.
There’s something about a weekend like that — the flags, the weight of the names, Connie’s mustard salad next to Betty’s mayo version — that reminds me a good table holds more than one right answer. After we put away the burgers and both potato salads were scraped clean, I kept thinking about the kind of food that does the same thing: lays everything out, lets people take what they need, asks nothing back. The chef salad is that food. It doesn’t compete with anything. It just shows up.
Chef Salad
Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 4
Ingredients
- 8 cups romaine lettuce, chopped
- 4 oz deli ham, cut into thin strips
- 4 oz deli turkey, cut into thin strips
- 4 oz Swiss cheese, cut into thin strips
- 4 oz sharp cheddar cheese, cut into thin strips
- 4 hard-boiled eggs, quartered
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/2 cucumber, sliced into half-moons
- 6 slices bacon, cooked and crumbled
- 1/2 cup black olives, sliced (optional)
- Dressing of your choice — ranch, Thousand Island, or red wine vinaigrette
Instructions
- Prep the base. Wash and dry the romaine thoroughly, then chop into bite-sized pieces. Spread evenly across a large serving platter or divide among four wide bowls.
- Arrange the toppings. Lay the ham, turkey, Swiss, and cheddar strips across the greens in rows or sections — however your table prefers it. Arrange the egg quarters, cherry tomatoes, cucumber, and red onion around the meats and cheeses.
- Add the finishing touches. Scatter the crumbled bacon and black olives (if using) over the top.
- Dress and serve. Serve dressing on the side so everyone can take what they want. Bring the whole platter to the table and let people have at it.
Nutrition (per serving)
Calories: 420 | Protein: 36g | Fat: 26g | Carbs: 10g | Fiber: 3g | Sodium: 980mg