
I fell in love with the chef salad in September of 1974. I had just moved to Happy Valley in August, and, my first friend, a gal I worked with, invited me to lunch, at the now defunct Autoport on South Atherton Street. "Try their turkey chef salad", Sally said. A short few minutes later, two big rimmed-bowls arrived, and, atop the requisite lettuce, they were full of goodies: strips of turkey breast and Swiss cheese, hard-cooked egg wedges, sliced tomatoes and cucumbers, and, diced onions. There's more. Every salad came with a warm, mini-loaf of house-baked bread and a......
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