Chef Salad à L’Adam

Name: Chef Salad à L’Adam
Yield: About 4 servings
Cuisine: United States
Ingredients: ½ cup wafer-thin slices of sweet onion (Bermuda or Italian); 1½ tablespoons wine vinegar; ½ cup strips of Gruyère or Swiss cheese (matchlike strips about 1 inch long); Salt and freshly ground black pepper; ½ cup ham strips (matchlike strips about 1 inch long); 2 tablespoons peanut oil; ½ cup strips of green pepper (matchlike strips about 1 inch long); 1½ tablespoons olive oil

Preparation info

About
4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup wafer-thin slices of sweet onion (Bermuda or Italian)
½ cup strips of Gruyère or Swiss cheese (matchlike strips about

Americas
United States
Supper
Main course
Gluten-free
New York

Method

Combine all ingredients and mix well in the refrigerator overnight. Serve cold.