Name: Chef’s Salad
Yield: Serves 2–3
Cuisine: American
Ingredients: 1 oz (25 g) black olives, stoned and chopped roughly; 4–6 anchovy fillets, chopped; 4 oz (100 g) sliced Emmenthal cheese, cut into matchsticks; 2 eggs, hard-boiled and quartered; 1 small bunch of watercress; 4 oz (100 g) sliced cooked ham, cut into matchsticks; 1 round lettuce or small Webb’s lettuce; salt and pepper; 4 tablespoons (4 X 15 ml spoon) olive oil, or a mixture of olive and sunflower oil; 1 tablespoon (15 ml spoon) cider vinegar; 2 teaspoons (2 X 5 ml spoon) Dijon mustard; 2–3 tomatoes, peeled and quartered

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

I lived on salads in my diet-conscious days as a dancer in New York City and this was one of my favourites. For an authentic American-style lunch, serve it with Parker House Rolls followed perhaps by a slice of Pineapple Upside-down Cake.

Ingredients

1 round lettuce or small Webb’s lettuce
1 small bunch of watercress
4 oz<

Americas
United States
Gluten-free
New York

Method

Wash and dry the lettuce and watercress and tear into pieces. Place in a salad bowl with all the other ingredients. Mix all the dressing ingredients together. Before serving, pour the dressing over the salad and toss together.

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Chef’s Salad

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