Chef’s Salad

VINAIGRETTE
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 garlic clove, minced
1 teaspoon minced fresh thyme
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
SALAD
1 cucumber, peeled, halved lengthwise, seeded, and sliced crosswise 1⁄4 inch thick
2 heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces (8 cups) baby arugula
6 ounces radishes, trimmed, halved, and sliced thin
12 ounces cherry tomatoes, halved or quartered if large
3 FOOLPROOF HARD-COOKED EGGS, peeled and quartered
8 ounces deli ham, sliced 1⁄4 inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced 1⁄4 inch thick and cut into 2-inch-long matchsticks
8 ounces sharp cheddar cheese, sliced 1⁄4 inch thick and cut into 2-inch-long matchsticks
1-1⁄2 cups GARLIC CROUTONS