Ham And Fruit Hors D'Oeuvre
|Cooked ham||1⁄2 Pound|
|Head of lettuce||1 Small|
|Chervil||1 Bunch (100 gm)|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
1 Cut the ham into very thin strips.
2 Halve the grapefruits and scoop out the flesh with a grapefruit knife.
3 Peel the orange and separate the sections. Peel the apples, cut them in quarters, removing the core and seeds. Slice the quarters thinly.
4 Cut and squeeze 1 lemon, reserving the juice. Wash and dry the second and cut it in quarters.
5 Clean the lettuce, taking off the large leaves, and leaving the heart intact. Wash and dry the salad and the chervil.
6 Peel the cucumber, split it in two and remove the seeds. Cut the 2 halves in thin slices. Sprinkle with salt and leave to draw out the excess moisture while continuing with other preparations.
7 Put into a bowl the grapefruit pieces, orange sections and sliced apples.
8 Drain and dry the cucumber and add it to the other ingredients. Pour on half the lemon juice, sprinkle with paprika and mix gently. Stir the remaining lemon juice into the mayonnaise.
9 Arrange the large lettuce leaves around the edge of a small salad bowl. Put the fruit mixture in the center, coat with mayonnaise, and arrange the ham strips on the top.
10 Put the lettuce heart in the middle of the dish and garnish with lemon quarters. Scatter chopped chervil over the top and serve cold.