Chef’s Salad

• 1 head lettuce
• ¼ pound cooked chicken
• ¼ pound<

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.