Everything but the kitchen sink' salad

Chef Richard Slusarz, Grand Hyatt San Francisco

Here is a recipe for the person who likes salad with lots of "stuff" in it. Pick and choose among the long list of possibilities. It's easy to make and can be eaten as a side dish, or add chicken or fish and turn it into an entrée.

Ingredients

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)

Directions

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