Chef’s Salad

• 8 oz (225 g) sliced ham or tongue
• 4 oz (100

Cut the ham or tongue and the cheese in julienne strips and cut the eggs and tomatoes in quarters. Tear the lettuce in bite-sized pieces and place on a serving plate. Arrange alternate small bunches of meat and cheese (cartwheel fashion) on the lettuce. Arrange tomato and egg quarters on the border of the plate and place a bunch of watercress in the centre. Serve with a jug of oil and vinegar d