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Craig Claiborne

Chef Salad à L’Adam

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Preparation info
  • About

    4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
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

Method

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

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