Chef’s Salad


  • 1 head lettuce
  • ¼ pound cooked chicken
  • ¼ pound smoked ox tongue
  • ¼ pound cooked ham
  • ¼ pound swiss cheese
  • 2 hard-boiled eggs
  • 4 tomatoes, cut in wedges
  • 1 bunch watercress
  • ¼ pint French dressing


Wash and dry lettuce carefully, leaf by leaf; chop coarsely and arrange in the bottom of a large salad bowl. Cut chicken, tongue, ham and cheese into thin strips and arrange according to colour on bed of lettuce with hard-boiled eggs, cut in quarters, and raw tomatoes, cut in wedges. Place a cluster of prepared watercress in centre and serve with well-flavoured French dressing.